Dark Chocolate Ginger Pear SconesTuesday, December 6, 2011 190 Comments Tweet
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
- 2 1/2 cups all purpose flour
- 2 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter
- 1 cup buttermilk
- 1 egg
- 2 tsp packed, finely grated fresh ginger
- 2 tbsp finely chopped candied ginger
- 1 pear, peeled, cored and chopped in 1/4 inch pieces
- 3 ounces (about 1/2 cup) chopped dark chocolate
- 1 tbsp coarse sugar, for sprinkling (optional)
1. Preheat oven to 375 degrees. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until the mixture resembles coarse crumbs.
2. In a separate bowl or measuring cup, whisk together buttermilk, the egg and the fresh ginger. Pour over the flour mixture, along with the candied ginger, chopped pear, and chocolate chunks. Use a fork to lightly stir together until a shaggy dough forms. It will appear too dry, and won’t hold together well – this is okay!
3. Dump the mixture out onto a clean, floured surface and press the dough together. Gently knead it, incorporating any pear or chocolate chunks that fall out. Knead about 10 times total. Pat the dough into a rectangular shape 1 – 2 inches thick, and slice into even sized portions (you can make squares or rectangles, or use an upside-down glass or biscuit cutter to form rounds).
4. Position scones on a parchment-lined rimless baking sheet (or an overturned rimmed baking sheet), and sprinkle coarse sugar over tops. Bake 15-20 minutes, until well risen and golden brown.