Roasted Pear and Dark Chocolate Scones
MUSIC PAIRING: Gentle Classical Playlist on Spotify
Two things. One, I have to keep exclaiming that I cannot believe the holidays are over and that it’s 2016. Two, I have never in my life seen snow like I did over the weekend. Winter Storm Jonas blew through NYC and left a giant mark on the city. I’m talking cars completely covered and snow nearly up to my thighs. This GA gal was pretty much in heaven. It’s easy to feel that way because my power never went out and I watched the storm warmly tucked inside my apartment with a lovely Chilean Cabernet. I digress.
I’ve traveled nearly this whole month so I haven’t been in the kitchen at all really. However, when a snowstorm is predicted and all you can think about is a warm oven with smells of butter permeating your house, you carve out time to make that happen.
Pears are tricky for me. I really love the flavor but their grainy, often mealy texture really dissuades me. I wanted to give this scone recipe a shot because I thought the step of roasting the pears first might help with that. I can’t say it transformed them by any means but it did make the texture a little more manageable for those out there who share my pear woes.
I love a scone recipe that’s forgiving like this one. It’s not rocket science and you can basically just mash everything up together and it’s gonna turn out well. I like how scones can be shaggy and rough around the edges yet so insanely delicious that appearance is of no concern. I consider this particular recipe like the scone next door where it’s just plain enough not to be intimidating yet dynamic enough where flavor really impresses you.
I mean, any form of dark chocolate sharing space in the oven with butter is fine by me.
These scones are more like a biscuit, kissed lightly with sweetness, so I felt just right having a couple for breakfast. Paired with espresso, they were pretty much perfect. Take that, snowstorm!
Why Classical? I was doing a lot of beer reading and studying over the weekend and I like to have classical music on when I study. It was really lovely so I just kept it going.
Recipe by: Smitten Kitchen
- 3 firmish pears
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse 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 semisweet or bittersweet chocolate, chopped (or chips)
- 2 large eggs, 1 for dough, 1 for glaze
- Heat oven to 375°.
- 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 8 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 20-30 minutes. Transfer to a cooling rack. Serve warm.