Chocolate, Pear, and Ginger Scones

Hello!

Chocolate, Pear, and Ginger SconesIn my list of favorite cookbooks from yesterday, I mentioned Homemade Decadence, by Joy Wilson, otherwise known as Joy the Baker. One of my favorite presents from this past Christmas, her second cookbook hits all the right marks: stunning photography, hilarious openings, and most importantly, delicious recipes. While my copy already has plenty of recipes bookmarked to try, I’ve baked only a few dishes, the first being a batch of chocolate, pear, and ginger scones. In my opinion, there’s nothing better than making breakfast treats on a leisurely weekend morning; scones may sound complicated, but they require nothing more than a bit of time and, of course, the right ingredients :) Taking Joy’s suggestion, I used a round cookie cutter to make my scones a bit neater, although cutting them into triangles or rectangles would yield just as tasty results.

Chocolate, Pear, and Ginger SconesChocolate, Pear, and Ginger Scones Adapted from Homemade Decadence by Joy Wilson

ingredients

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 3/4 cup butter, cubed
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup peeled and chopped pear {Bosc or d’Anjou work best}
  • 3/4 cup dark chocolate chips

to make

  1. Preheat oven to 400ºF.
  2. Mix together the flours, sugar, baking powder, baking soda, salt, and ginger in a large bowl. Use two knives, a pastry cutter, or your hands to cut in the cubes of butter. Your mixture should resemble a coarse meal.
  3. Stir in the buttermilk and one egg. The dough will be shaggy. Add in the pear and chocolate chips.
  4. Knead the dough on a floured surface until it comes together in one ball. Pat or roll the dough into a one-inch thick slab.
  5. Use a round two-inch cookie or biscuit cutter to cut out scones. You can also use a sharp knife to divide the dough into triangles or rectangles.
  6. Place scones on two baking sheets lined with parchment paper. Brush the tops of the scones with the other beaten egg.
  7. Bake the scones for twelve to fifteen minutes.
  8. Let cool before serving, and enjoy!

Have a lovely Wednesday!
Bella

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