It’s already the sixth of December, and what have I made so far this month? Oatmeal; sandwiches; trail mix heavily weighted towards chocolate chips. All perfectly satisfying eats, but there’s not a lot to say about them. With a cookie decorating party on Saturday and 50+ Christmas cards to make and mail, culinary adventures are on hold. (I say that like we’re not going to eat all those cookies we decorate, and like I didn’t use potato stamps to make most of the cards. Sometimes our passions come together to make beautiful things.)
All this to say that I’ve been thinking back fondly on these scones that I made last month. They made me want roasted pears on everything – salads, sandwiches, my morning bowl of oatmeal. They made me want to eat three in one sitting. They were a perfect way to push back the grey cold of snowless late fall. Cozy, decadent, and breakfast-appropriate sweet, I loved them. And I think you’ll love them too.
Notes: As Deb mentions in her own post on these scones, they really are best right out of the oven when they’re gooey and flaky and steaming. In the absence of enough company or appetite to finish 6 scones in one go, however, leftovers are still pretty fab – just slip them into the microwave for 20 seconds.
Roasted Pear and Chocolate Chunk Scones
3 pears, peeled, cored, and cut into 1-inch chunks
1 1/2 cups flour
1/4 cup + 1 1/2 tbsp sugar, divided
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold butter, cubed
1/4 cup milk, soymilk, or cream
3 oz semisweet or bittersweet chocolate, chopped (or 1/4 cup chocolate chips)
1. Place the pear chunks of a baking sheet lined with parchment paper. Roast at 375 degrees for 20 minutes, or until browned on the bottoms. Lift the paper onto a wire rack to cool until easy to touch.
2. In a medium bowl, combine flour, baking powder, 1/4 cup sugar, and salt. Add pear chunks, butter cubes, milk/soy milk/cream, and 1 egg, and stir from the bottom of the bowl until evenly combined. Fold in chocolate chunks.
3. Dust a cutting board with flour, and use that surface to press the batter into a 6-inch circle. Slice into 6 even wedges. Lift each slice onto a baking sheet lined with a fresh sheet of parchment paper.
4. In a small bowl, whisk together 1 egg, a pinch of salt, and 1 tsp water. Brush the egg wash onto each scone. Take the remaining 1 1/2 tbsp of sugar and sprinkle it overtop. Bake at 375 degrees for 25-30 minutes, or until golden-brown. Set on a wire rack to cool until comfortable to the touch – serve warm.