Firm pear pieces and chopped dark chocolate sit inside a tender cream scone. The dough is cut into wedges and briefly chilled so the butter stays cold before the hot bake.
Ingredients
- 280 g plain flour
- 50 g sugar
- 2 tsp baking powder
- ¼ tsp salt
- 80 g cold butter, cubed
- 150 ml cream
- 1 large egg
- 150 g peeled firm pear, finely diced
- 60 g dark chocolate, chopped
Method
- Line a baking tray with parchment. Mix flour, sugar, baking powder and salt in a large bowl. Rub in the cold butter until small pea-sized pieces remain.
- Whisk cream and egg in a small bowl. Set aside one tablespoon of this mixture for brushing, then pour the rest into the flour mixture.
- Add diced pear and chopped chocolate. Fold gently until a rough dough forms. Press loose crumbs together without kneading; the dough should stay cool.
- Pat on the lined tray into a round about 20 cm across and 2.5–3 cm thick. Cut into eight wedges and separate them slightly. Chill for 15 minutes while heating the oven to 200°C / 400°F.
- Brush the tops with the reserved cream-and-egg mixture. Bake for 20–24 minutes until risen and golden, with set centers. A skewer in a dough-only part should show no wet dough.
- Cool on the tray for 10 minutes before serving. The warm chocolate will still be soft; use a spatula to lift the wedges.
- Refrigerate cooled leftovers in a sealed container within two hours for up to three days. Warm briefly in a low oven to soften the crumb, or freeze for up to two months and thaw before reheating.
Choose a firm pear
A ripe but firm pear cuts into small pieces without releasing much juice. Weigh it after peeling and coring.
Keep the butter cold
Small butter pieces create a tender texture. Handle the dough lightly and chill before baking.
Test away from chocolate
Melted chocolate leaves a smear on a skewer. Check a plain section of dough to judge whether the middle is baked.
FAQs
- How many servings does this make?
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Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
-
Cool on the tray for 10 minutes before serving. The warm chocolate will still be soft; use a spatula to lift the wedges.
- How should I store leftovers?
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Refrigerate cooled leftovers in a sealed container within two hours for up to three days. Warm briefly in a low oven to soften the crumb, or freeze for up to two months and thaw before reheating.
