Roasted Pear and Chocolate Chunk Scones Recipe

Entry #1784, November 4, 2012

Getting the best snacks or dessertsor breakfast pastries are something that people look forward to. It is something that will start or seal a delicious meal. If you want something sweet and tasty treat, take a crack at this Roasted Pear and Chocolate Chunk Scones recipe that will truly indulge your cravings.

Yummy!

All images and recipe via

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

Peel and dice pears

Chop chocolate into squares

Directions

1. 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.
2. 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.
3. 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 (do as I say, not as I did here!). 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.
4. Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. Serve, and pat yourself on the back for your excellent host skills.

Roasted pear and chocolate scones ready for the oven

Make this delicious recipe this season

This recipe makes at least six generous scones. But it will be up to you if you make these a bit smaller and reduce their baking time accordingly. Savor the taste and aroma of every bite!

For more breakfast recipes on Stagetecture, click here.

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Source: http://stagetecture.com/2012/11/roasted-pear-and-chocolate-chunk-scones-recipe/

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