Today we’re going to pair together an unlikely combination of ingredients. Pears and chocolate. We’re not sure why this pairing has not made it to the mainstream, but we’re hoping that you’ll give these scones a try and become a convert like us.
We unexpectedly came across some pears one evening when a neighbour stopped over with some overflow from her pear tree harvest. We didn’t complain.
Thankfully, a couple of years ago we stumbled across Deb’s recipe for Roasted Pear and Chocolate Chunk Scones and the recipe has been lingering in our minds ever since. We were as curious as we’re sure you are about what the combination of pear and dark chocolate tastes like. Spoiler alert: It’s a winning combination!
Roasting the pears allows for some of the moisture to be reduced and also intensifies the flavour of the pear. We found that using dark chocolate (at least 70%) cut down on some of the sweetness and made these perfectly palatable at breakfast time. Although, who are we kidding, we probably could have used milk chocolate and still eaten them for breakfast!
What did we change from Deb’s recipe?
- We upped the chocolate. Obviously. Chocolate tends to be sold in 100 g bars so rather that trying to painstakingly weigh out 85 g we just tossed the whole thing in.
- We got rid of the egg wash. To be honest, while it leaves a lovely shine on the scones that would be perfect if you were serving these to guests, it just wasn’t worth the hassle to us. You still end up with gorgeous, flavourful scones without it.
- We sprinkled with turbinado. We had to make up for the lack of egg wash somehow so we decided to sprinkle the tops of the scones with turbinado sugar (also known as Sugar in the Raw). It provides some sparkle and a bit of crunch to the final product.
- We used salted butter. This is standard in our kitchen. We know that baking purists will insist on using unsalted butter when baking to allow for maximum control of salt content, but we love the flavour when using salted butter and typically use it over unsalted butter whenever we bake.
Overall, this is a delicious scone recipe to add to your fall baking repertoire and sure to leave whomever you share them with impressed by your amazing ability to combine flavours!
Roasted Pear and Dark Chocolate Chunk Scones
3 bosc pears (about 1 pound or 454 g- ours came closer to 500 g)
1 1/2 cups (190 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons (85 g) cold salted butter, cut into small cubes
1/4 cup heavy cream
1/3 cup (100g) dark chocolate, chopped (We used a 70% Lindt chocolate bar)
1 large egg
Tubinado sugar/Sugar in the Raw for sprinkling on top
- Start by preheating your oven to 375 degrees F. Peel and core the pears and cut them into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange the pear chunks on the parchment in a single layer and roast until they feel dry to the touch and look a little browned underneath, about 20-22 minutes. Transfer the pear chunks to a plate and place in the fridge or the freezer to cool down until they’re lukewarm.
- Meanwhile, whisk the flour, baking powder, granulated sugar, and salt toghether in a large bowl. Add the cold butter and using a pastry cutter or two knives break up the butter into pea sized pieces.
- Add the pears, heavy cream, and egg and mix until just combined. Add the chococlate chunks and mix until evenly distributed.
- On a well floured counter, pat the dough out into a 6-inch round. Cut into 6 generous wedges and transfer to a baking sheet lined with parchment, placing them at least 2-inches apart. Sprinkle each scone with a genours amount of turbinado sugar.
- Transfer the scones to the oven and bake until firm and golden, about 30 minutes. Transfer to a cooling rack to cool completely. Enjoy!
Inspired by this recipe.