Roasted Pear and Chocolate Chunk Scones

Ingredients

• 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

Instructions

• 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.
• 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.
• 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.
• Serve.

Source Link