As soon as I saw the post for these scones on Smitten Kitchen, I knew I had to make a batch myself. They do not disappoint at all -- how could you go wrong with the combination of roasted pear and semi-sweet chocolate? I've been enjoying them all week long during my mid-morning tea break. (Well, if the five minutes it takes to make the tea qualifies as a "break," anyway.)
Roasted Pear and Chocolate Chip Scones (adapted from this Smitten Kitchen recipe)
makes six scones
For the dough:
3-4 firmish pears (about 1 pound)
1 1/2 cups unbleached all-purpose flour
1/4 cup raw granulated sugar (plus additional raw or turbinado sugar for sprinkling)
1 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cold and cut into small cubes
1/4 cup organic half-and-half (or heavy) cream
1/2 cup semisweet chocolate chips
For the egg wash/glaze:
1 teaspoon filtered water
pinch of salt
1. Preheat the oven to 375 degrees.
2. Cover a baking sheet with parchment paper or a silpat. Place the chopped pear in a single layer onto the prepped baking sheet. Roast the pears for 30-45 minutes, or until the pears are lightly browned on the bottom and are dry to the touch.
3. Remove the pears from the oven and place them (still on the parchment paper) on a wire rack to cool.
4. Line the baking sheet with another silpat or piece of parchment paper. Set aside.
5. In an electric mixer bowl, whisk together the flour, sugar, baking powder, and salt.
6. Add the cold butter cubes, cream, and egg. Use the paddle attachment to mix the dough together at low speed until it just begins to come together.
7. Add in the chocolate chips and mix for a few seconds more.
8. Turn the dough out onto a well-floured work surface. Pat the dough into a 6" round. Cut the dough into six wedges. Place the wedges about two inches apart from one another (still in the circular shape) on the prepped baking sheet.
9. In a small bowl, whisk together the egg, filtered water, and pinch of salt. Brush the egg wash over the top of each scone wedge. Sprinkle raw or turbinado sugar over top scone.
10. Bake for 30 minutes, or until golden brown and firm to the touch.
11. Allow to cool completely on a wire rack.