When it’s cold, damp and raining out, few things seem more appealing than a hot cup of coffee and a warm-from-the-oven scone, slathered in butter.
That didn’t happen to me today, but as I trekked along in the windy wetness, I did vow to make scones when I got home
That didn’t happen either. I was STARVING and had an episode of Top Chef to finish. You see my dilemma. So, hours later I finally got around to those scones. At this point I wasn’t in desperate need of warming and comforting nourishment, but it was approaching post lunch, pre dinner snack time.
The aroma of a scone is wonderful. Throw in deep, flavourful roasted pears and creamy dark chocolate-with freshly brewing coffee I might add-makes for something truly to look forward to.
Now if you excuse me, my stomach is rumbling, my coffee is done and my scones are just cool enough to touch. Happy Friday!
Roasted Pear and Chocolate Chunk Scones
Adapted from Smitten Kitchen
Makes 6 generous scones; you can absolutely make these a bit smaller and reduce their baking time accordingly
- 3 firmish pears (about 1 pound or 255 grams)
- 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) table salt plus additional for egg wash
- 6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
- 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 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.
- Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer or by hand. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. Mix the dough 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 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did here!). 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.
Do ahead: 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.