Dark Chocolate Ginger Pear Scones

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Dark Chocolate Ginger Pear Scones

Buttery, flaky scones loaded with fresh and candied ginger, juicy pear, and chunks of dark chocolate. A festive brunch treat — serve warm with crème fraîche and milky tea.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Keyword: dark chocolate ginger pear scones, ginger scones, pear scones

Servings: scones

Author: Jennifer Pallian BSc, RD

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

US Customary - Metric

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

Resist more buttermilk: The dough looks too dry but comes together when you press and knead — extra liquid develops gluten and toughens scones.

Keep the butter cold: Cut it in just until coarse crumbs form; cold butter creates the flaky layers.

Swap the fruit: Use about 1/2 cup dried cranberries or cherries in place of the pear for a festive pop of colour.

Two gingers: Fresh ginger brings heat and brightness; candied ginger adds chewy, sweet bites.

Nutrition