In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.

Add the cold, diced butter and mix until the mixture resembles coarse crumbs.

Gently fold in the diced pear until evenly coated with the dry ingredients.

In a separate bowl, mix together the buttermilk and vanilla extract, and then pour it into the dry mixture.

Transfer the shaggy dough onto a floured surface and pat it into a disc about 1 inch thick.

Cut the disc into wedges and place them on a baking sheet.

Freeze the scones for 30 minutes, brush with heavy cream, then bake at 400°F for 15-20 minutes.