Preheat oven to 375°.
Place pear chunks on lightly greased baking sheet. Roast the pears until lightly browned and dried, about 20 minutes. Remove the pears from oven and allow to cool completely.
In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir together until the dry ingredients are combined. Add the cooled pear chunks, butter cubes, almond milk, and one egg to the dry mixture. Stir until just combined, don’t over mix. Add the chocolate chunks to the dough and stir 5 seconds longer.
On a well-floured surface, place dough mixture and pat to a 6-inch round. Cut into 6 wedges and transfer to baking sheet, making sure to allow at least 2 inches of space between each scone. Whisk the remaining egg in a small bowl with 1 teaspoon of water and a pinch of salt. Brush the egg wash over each scone and sprinkle with sugar.
Bake scones for 25-30 minutes or until golden brown. Transfer to a cooling rack and serve when scones reach room temperature.
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