3 firm pears
1 1/2 cups all-purpose flour
1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse sugar for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon table salt plus additional for egg wash
6 tablespoons cold unsalted butter, cut into small cubes
1/4 cup heavy cream
1/4 cup chocolate, chopped (or chips)
2 large eggs, 1 for dough, 1 for glaze
Heat oven to 375 degrees Fahrenheit. 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, one-fourth 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. 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.
On a very well-floured counter, pat out dough into a 6-inch round circle. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did). 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.
First off, I don’t know what kind of giant pears the original author of this recipe used, but just
use one or two, three is entirely too many. The recipe itself is pretty simple to follow, if a little time
consuming considering that the pears have to be peeled, cut, and roasted, and the scones take 30 minutes to bake, but I somehow managed to mess it up. I forgot to add the heavy cream to my scones, so they turned out a little more cookie-like than I intended. They still tasted alright, but not spectacular. I know forgetting the cream didn’t improve the recipe at all, but they still fell short of my expectations on flavor and time until completed.