And just like that, Thanksgiving is here. The bad news is that I can’t seem to hold on to the days that slip further and further into early sunsets; the good news is that I am in full nesting mode, which means lots more baking projects and – of course – Christmas music! Christmas and early Pearl Jam/STP, randomly. I just need to find the right Pandora station that combines both. Purchasing the yearly no-commercials deal was the best thing I’ve done this year.
I’ve posted before about how much I love the combination of pears and dark chocolate. And when you fold this love into a scone, you get the moist chunks of pear with the crunchy richness of chocolate all in a buttery cakey thing.
Scones are fun because they require little work as far as breakfast pastries go. Just mix everything, pat it into a disk and cut out the pieces. Bake, nibble, smile.
Adapted from Smitten Kitchen…I sometimes find problems with her recipes, just like in my own, so I changed a few things here and there. The big thing was making smaller scones so the recipe went further (than just 6 scones).
Roasted Pear and Chocolate Chunk Scones
- 3 firm pears (about 1 pound – I used Bartlett)
- 1 1/2 cups (190 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
- 1 1/2 teaspoons (8 grams) baking powder
- 1/2 teaspoon (3 grams) kosher salt plus additional for egg wash
- 6 tablespoons (85 grams) cold unsalted butter, cut into small bits
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (3 ounces or 85 grams) semisweet or bittersweet chocolate, chopped (or chips)
- 2 large 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 in spots, 20-30 minutes. Slide parchment paper with pear chunks onto a cooling rack (or into fridge) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.
Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg (Note: Next time I will cut in the butter first, after the dry ingredients, as the chunks don’t incorporate evenly when added with the pear. Once you work in the butter, add the pear and everything else). With the paddle attachment, mix the dough on low speed until it just comes together. Don’t overmix. Add the chocolate chunks and mix for 5 seconds more. It will look lumpy and messy.
On a very well floured counter, pat out dough into a 6-inch round. Cut into wedges (6-8) 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.
Perfect with your morning coffee. Store in air-tight container at room temperature. They’ll taste good for 3 days or so.