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Dark chocolate and pears go so well together in these easy scones.
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Ingredients
For 6 COM_JOOMRECIPE_SERVING_TYPE_
roasted-pear-and-chocolate-chunk-scones
- 1 lb pears
- 1 1/2 c all-purpose flour
- 1/4 c granulated sugar
- 1 1/2 T coarse sugar
- 1 1/2 t baking powder
- 1 t salt
- 6 T butter
- 1/4 c heavy cream
- 1/4 c chocolate
- 2 eggs
Roasted Pear and Chocolate Chunk Scones Directions
- Preheat the oven to 375˚F.
- Line a large baking sheet with parchment. Arrange the pear chunks on the baking sheet, and roast about 20 minutes, until they feel dry and look lightly browned underneath. Transfer the sheet of parchment with the pears to a cooling rack and let cool until lukewarm. Line the baking sheet with another sheet of parchment and set aside.
- In the bowl of an electric mixer, whisk together the flour, baking powder, granulated sugar, and salt. Add the cooled pear pieces with the cubed butter, heavy cream, and 1 egg. Use the paddle attachment to mix dough on low speed just until it comes together, without overmixing. Add the chocolate, and mix for just 5 more seconds.
- Transfer the dough to a well-floured countertop. Pat into a 6-inch round. Slice into 6 wedges, and transfer to the prepared baking sheet. Arrange the scones at least 2 inches apart. In a small bowl, whisk the last egg with 1 teaspoon of water and a pinch of salt. Brush the scones with egg wash, and top with the coarse sugar. Bake about 30 minutes, until firm and golden. Transfer to a wire cooling rack, and serve.