In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cardamom until well combined.

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.

Gently fold in the diced, peeled, and cored pear until they are evenly coated with the flour mixture.

In a separate small bowl, whisk together the vanilla extract and cold buttermilk. Gradually pour this mixture into the dry ingredients, stirring gently until the dough just comes together into a shaggy mass.

Turn the shaggy dough onto a lightly floured surface and knead it briefly, just until it holds together. Shape the dough into a 7-inch round disc that is about 1 inch thick. Cut it into 8 equal wedges.

To maintain their shape during baking, place the shaped Chai Pear Scones in the freezer for 30 minutes.

While the scones chill, preheat your oven to 400°F (200°C).

After the scones have chilled, brush the tops with a bit of heavy cream. Bake them in the preheated oven for 15-20 minutes, or until they are golden brown and risen.