Roasted Pear and Cinnamon Scones with Chocolate Chunks
 

Roasted Pear and Cinnamon Scones with Chocolate Chunks

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Greet the morning with the smell of roasted pears and freshly-baked goods. This amazing scone recipe from is sure to pack a punch in the aroma department. This is one way to rouse family members and house guests out of their beds.

INGREDIENTS

3 or 4 pears, peeled, cored, and chopped into 1-inch pieces

1 1/2 cups all-purpose flour

1/4 cup granulated sugar, plus additional for sprinkling

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

1/4 cup unsweetened vanilla almond milk

1/4 cup semisweet or dark chocolate chunks

2 eggs, one for dough, one for egg wash

 

INSTRUCTIONS

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.

  PRINT VERSION

vegetable plate

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