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A Pear Chocolate Scone sits on a plate with a coffee to the side, and a basket of freshly baked scones in the background.

Pear Chocolate Scones

A tender, cakey scone with the gentle sweetness of pear chunks and the contrast of bittersweet chocolate. A perfect scones with a cup of coffee or tea on a rainy day.
Course Baking
Cuisine North American
Keyword pears, scones
Prep Time 20 minutes
Cook Time 22 minutes
Servings 8

Ingredients

  • 340 grams (2 1/2) cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 tbsp granulated sugar
  • 113 grams (1 stick or 8 tbsp) chilled or frozen butter
  • 118 ml (1/2 cup) kefir, sour milk or buttermilk, plus more for brushing on the scones before baking
  • 1 tsp vanilla extract
  • 1 Bartlett pear peeled and chopped, ripe but not over ripe
  • 75 grams (1/2 cup) chopped dark chocolate
  • 2 tbsp or so raw or turbinado sugar
  • 2 tbsp or so mini chocolate chips optional

Instructions

  1. Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, baking powder, baking soda, salt and sugar with a whisk to ensure there are no lumps.
  3. Using the large holes on your box grater, grate the chilled butter into the dry ingredients. Rub the butter evenly into the mixture.
  4. Combine the kefir or milk with the vanilla and then pour this into a well you make in the centre of the flour butter mixture. Use a fork to bring everything together roughly.
  5. Add in the pear chunks and chopped chocolate, and blend evenly. Don't over-mix though. Bring the mixture together in the bowl.
  6. Dump the dough onto a floured surface and continue to knead till just brought together. Flour your hands as needed, as the pear chunks may release some juices. Pat the dough down to about one inch thick, and then fold it in half. Repeat one or two more times.
  7. Press the dough down into a circle, about one and a half inches thick, no more. Use a floured knife to cut the circle into eight triangles.
  8. Lay the scones onto the baking sheet, leaving room for expansion in the oven. Use a pastry brush to brush a little of the kefir or milk over each scone. Sprinkle the turbinado sugar evenly over the top of each scone.
  9. Bake for ten minutes. Remove the sheet of scones out of the oven and work quickly to scatter some of the mini chocolate chips over each scone, patting them lightly into the surface. Return the baking sheet to the oven and bake till golden brown, about 10 to 12 minutes longer, depending on your oven. They should be firm, and with a lovely golden brown crust.
  10. Let them cool on a wire rack. Serve warm. A pat of butter, or even orange marmalade would be amazing with these!
  11. Leftovers can be stored in a sealed container for up to five days. Place in a 325F oven to re-warm for about eight minutes depending on you oven or toaster oven.
  12. Baked scones can also be frozen for up to two months. Place on a wax paper lined baking sheet into the freezer. Once frozen, they can be place in a freezer bag. Thaw in the fridge and then warm as described above.