- 2 pears, diced
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar plus 1/2 tablespoons for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt plus additional for egg wash
- 6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
- 1/4 cup heavy cream or whipping cream
- 1/4 cup semisweet or bittersweet chocolate, chopped (I used cinnamon chocolate)
- 2 eggs, 1 for dough, 1 for glaze
- Heat oven to 375°F.
- Peel and core pears. Cut into 1-inch chunks.
- Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes.
- Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.
- In a mixing bowl, whisk together flour, baking powder, 1/4 cup sugar and salt.
- Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg.
- Mix the dough lightly until it just comes together. Don’t overmix.
- Add the chocolate chunks and mix for 5 seconds more.
- On a very well floured counter, pat out dough into a 6-inch round.
- Cut into 6 round biscuits (or wedges if you prefer) and transfer to baking sheet at least two inches apart.
- Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt.
- Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.
- Bake scones until firm and golden, about 30 minutes.
- Transfer to a cooling rack.
You can get this recipe all the way to the point where you’d bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.