Roasted Pear Dark Chocolate Chunk Scones

Makes 6 generous scones; you can absolutely make these a bit smaller and reduce their baking time accordingly


  • 3 firmish pears (about 1 pound)
  • 1 1/2 cups all-purpose flour
  • 1/3 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
  • 3/4 cup dark chocolate, chopped or chips 
  • 2 large eggs, 1 for dough, 1 for glaze


  1. Heat oven to 375°F. Peel and core pears and cut them 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, sugar and salt together in the bowl of an electric mixer (or in a large mixing bowl). 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 (or do this with a spoon/your hands). Don’t overmix. Add the chocolate chunks and mix for 5 seconds more, or until evenly mixed in.
  3. On a very well-floured counter, shape dough into six round scones. 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.
  4. Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack.
  5. Serve with fresh whipped cream and DIE OF DELICIOUSNESS. (You can re-heat them by putting the scones in a 350°F oven for 10 minutes.)

Do ahead: You can get this recipe all the way to the point where you’d bake them, 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.