I have had a revelation. If you add cocoa powder AND chunks of chocolate to baked goods, you can make anything double chocolate! This may sound ridiculous to all of you experienced bakers but it never occurred to me to add cocoa powder to things, even though I never forget to add chocolate chunks. The impetus of this revelation was a combination of two amazing recipes. First, this chocolate granola, and second, this chocolate banana bread. For any chocolate lovers out there, both of these recipes are a must. Now, so are these scones.
My boyfriend does not really like fresh pears, but he always liked the pear and chocolate cake from the German bakery that he used to work at. I’m also pretty sure that Smitten Kitchen’s pear and chocolate scones were the first scones that I ever made, a few years back. What I’m trying to say is that pear and chocolate are a pretty delicious and natural combination in my mind.
So, this morning, when I woke up wanting scones I decided to make some from scratch. Even though I have a couple of these delicious ones left in the freezer, I was feeling like I needed some dough therapy. I don’t know about you, but the process of working with dough is so soothing to me. It makes me feel totally zen. Scones are especially nice because you get to break down the frozen butter into the flour, turning into the consistency of cold, wet sand. After gently patting the mixture together, you’re left with an impossibly wonderful, easy-to-make fresh pastry a mere 20 minutes later. It’s a great way to start off a lazy Sunday if you haven’t tried it before.
These scones are just as chocolatey and delicious as they look. They are the perfect texture in my books: slightly crumbly but still moist. Not cake-like at all. I love scones because I can bake them off whenever I’m in the mood, which means a gooey, chocolatey bite every time. The pear gives a little bite of juicy freshness here and there. With some soft butter and a cold glass of milk, it doesn’t get much better.
Preheat oven to 375F.
In a large bowl, whisk together cocoa powder, all purpose flour, baking powder, sugar and salt. If your cocoa powder is super lumpy, it's a good idea to sift the mixture.
With your fingers, work the butter into the mixture until it starts to resemble wet sand. It's ok if there are still a few larger chunks of butter, it is important not to overwork the mixture.
Add egg, yogurt, pear and chopped chocolate. Mix until just combined. The mixture will still be falling apart.
Dump mixture onto work surface and gently mold into a circle that is about 1 inch thick and about 6 inches in diameter. You may have to knead the mixture a few times for it to come together but be careful not to overwork it.
Cut into 6 equal triangles.
If you are freezing your scones, place on parchment lined baking sheet and place in freezer until frozen. Once frozen transfer to a freezer bag.
Bake for 20 minutes (closer to 25 if you're baking from frozen). The outside should feel crispy and when you press on the scone, it should still feel a little soft on the inside.
Let cool on a cooling rack before eating. Serve with some unsalted butter and a cold glass of milk.
Double Chocolate Pear Scones Recipe was last modified: January 9, 2015 by