Pear and Dark Chocolate Scones (Print version)
Firm pear pieces and chopped dark chocolate sit inside a tender cream scone.
# Ingredients:
Ingredients
01 -
280 g plain flour
02 -
50 g sugar
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
80 g cold butter, cubed
06 -
150 ml cream
07 -
1 large egg
08 -
150 g peeled firm pear, finely diced
09 -
60 g dark chocolate, chopped
# Instructions:
01 -
Line a baking tray with parchment. Mix flour, sugar, baking powder and salt in a large bowl. Rub in the cold butter until small pea-sized pieces remain.
02 -
Whisk cream and egg in a small bowl. Set aside one tablespoon of this mixture for brushing, then pour the rest into the flour mixture.
03 -
Add diced pear and chopped chocolate. Fold gently until a rough dough forms. Press loose crumbs together without kneading; the dough should stay cool.
04 -
Pat on the lined tray into a round about 20 cm across and 2.5–3 cm thick. Cut into eight wedges and separate them slightly. Chill for 15 minutes while heating the oven to 200°C / 400°F.
05 -
Brush the tops with the reserved cream-and-egg mixture. Bake for 20–24 minutes until risen and golden, with set centers. A skewer in a dough-only part should show no wet dough.
06 -
Cool on the tray for 10 minutes before serving. The warm chocolate will still be soft; use a spatula to lift the wedges.
07 -
Refrigerate cooled leftovers in a sealed container within two hours for up to three days. Warm briefly in a low oven to soften the crumb, or freeze for up to two months and thaw before reheating.
# Good to know:
01 -
Includes 25 minutes resting or cooling time.