Blueberry scones, please meet your sophisticated counterpart.
Whenever I’m home, my mom and I always make two desserts every three days. This translated into the mind of Tiffanie is: rate of productivity = 2 desserts/3 days. The percentage seems horribly low (66.67% is still a D afterall) and is entirely not acceptable. I must find a way to increase my productivity while still balancing this thing called work and life.
One of the desserts we’ll always make consists of pears, apples, or both. For the past years, we’ve made the French pear and almond tart countless times and simple pear galettes. But sometimes the thought of making pâte brisée, poaching the pears, and making frangipane
seems is a lot of work. The roasted pear and chocolate scone is our simpler and alternative way of enjoying a pear dessert with less hassle.
Makes 6 generous scones; reduce baking time accordingly if making smaller scones
- 3-4 firmish pears (about 1 pound or 255 grams) I like to use bosc pears
- small pinch of cardamom
- 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) frozen unsalted butter, grated using cheese grater (largest hole)
- 1/4 cup (60 ml) heavy cream
- 1/2 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, cardamom, and salt together in the bowl of an electric mixer. Toss in cooled pe 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. Cut into 6 generous wedges 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. If you plan to eat them a day or two later, reheat them in the toaster or oven until warm.
Make 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.
Adapted from Cooks Illustrated and Smitten Kitchen