Pears and ginger go swimmingly together.
Ginger and chocolate is divine.
Pear and ginger AND chocolate all packed into a buttery, flaky scone? I’d tell you how good it is but my mouf is full.
Dark chocolate ginger pear scones would make a fabulous addition to the Christmas brunch table. They also make a delicious treat in the afternoon. Either way, serve them with creme fraiche or whipped cream and hot, milky tea to take the experience into the realm of scone euphoria.
If you’d like, you could substitute the pear for dried cranberries or cherries (using about 1/2 cup) for a nice pop of holiday colour.
As mentioned in the instructions, the dough will appear too dry and you will likely feel the urge to add more buttermilk. Resist. It will come together when you gently press and knead.
Moisture encourages gluten formation (which is essentially the muscle of dough – desirable in bread, not so much in pastry and scones). Adding too much liquid can contribute to tough scones. Also, don’t overknead. Be gentle. Ten kneads are suggested, but feel free to stop sooner if the dough has come together.
Dark Chocolate Ginger Pear Scones
Ingredients
- 2 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold butter
- 1 cup buttermilk
- 1 egg
- 2 tsp finely grated fresh ginger packed
- 2 tbsp finely chopped candied ginger
- 1 pear peeled, cored and chopped in 1/4-inch pieces
- 3 ounces chopped dark chocolate about 1/2 cup
- 1 tbsp coarse sugar for sprinkling, optional
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs.
- In a separate bowl or measuring cup, whisk together the buttermilk, egg and fresh ginger. Pour over the flour mixture along with the candied ginger, chopped pear and chocolate. Use a fork to lightly stir until a shaggy dough forms. It will appear too dry and won't hold together at first — resist adding more buttermilk.
- Turn the dough out onto a lightly floured surface and press it together. Gently knead, incorporating any pear or chocolate that falls out, about 10 times total. Pat into a rectangle 1–2 inches thick and slice into even portions (squares, rectangles, or rounds cut with an upside-down glass or biscuit cutter).
- Position the scones on a parchment-lined rimless baking sheet (or an overturned rimmed sheet) and sprinkle the tops with coarse sugar. Bake 15–20 minutes, until well risen and golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This combination! Dark chocolate, crystallized ginger, and pears — such an unexpected and wonderful trio. The scones baked up tender and not dry at all.