CSA Week 15 - Roasted Pear and Chocolate Scones

Pear and chocolate is a wonderful combination for the colder months.  Are you sick of apple and pumpkin getting all the glory?  Give this other fruit a try and enjoy these delicious flaky scones for breakfast, brunch, or dessert!
These were not the prettiest scones I've made, but they were certainly the tastiest!  Actually, I'm not sure I've ever made scones...only biscuits.  Ok, well they might win prettiest by default, but they were so delicious.  Beyond anything I expected!  I didn't entirely measure the roasted pear add-ins, which made the already shaggy dough very structurally unsound.  I barely formed these guys, had to kind of reshape them again on the baking pan, and then sent them into the oven with a hope and a prayer.  But this is a Smitten Kitchen recipe after all, so of course they turned out wonderfully and I couldn't mess things up too badly.
They're like the best buttery flaky biscuit, but with melted chocolate and roasted pear chunks.  I had pears from my lovely CSA, and after eating a few plain with lunch at work, this recipe popped up on Deb's instagram account and I knew the final few pears had to be devoted to the cause.  I diligently peeled, diced, and roasted the pears.  I probably had too much for the recipe, I probably didn't let them roast until dry enough, I probably should have measured...  But Deb's recipes are forgiving, and what I lacked in proper pear guidance, I made up for in blind faith that things would work out just fine in the oven.  So don't you worry if you don't think you're a scone master, these babies will be wonderful no matter what.
Roasted Pear and Chocolate Chunk Scones (recipe from Smitten Kitchen)
makes 6 large scones

3 firmish pears (about 1 pound or 455 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 wash

Heat oven to 375°F, line a baking sheet with parchment paper and set aside. Peel and core pears. Cut into 1-inch chunks. Place pear chunks on baking sheet (in a single layer as much as possible) and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Keeping the pear chunks on the parchment paper, remove everything from the baking sheet and place on a baking rack until room temperature (or place everything into the fridge to speed up the cooling).

Whisk together the flour, baking powder, 1/4 cup sugar, and salt together in the bowl of an electric mixer. Add in cooled pear chunks, cubes of butter, heavy cream and 1 egg. Using the paddle attachment, mix the dough on low speed until it just comes together. Don’t overmix. Add the chocolate and pulse until incorporated (only another 5-10 seconds).

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. 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 1.5 tablespoons of sugar.

Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. Serve warm.

Make ahead: You can get this recipe all the way to the point where you’d bake them (minus the egg wash and sugar sprinkle), and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.

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