roasted pear and chocolate scones

Just looking at the images of these delicious scones makes me crave them.  This recipe alone is enough incentive to keep pears in my house throughout the winter.  And cream.  Everything else are staples in this baker's home!

Roasted Pear and Chocolate Scones - makes 9 scones
adapted from Smitten Kitchen
3 firm pears
1 1/2 cups all purpose flour
1/4 cup granulated sugar plus 1 1/2 tablespoons sugar for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon table salt plus additional for egg wash
6 Tablespoons cold unsalted butter, cut into small cubes
1/4 cup heavy cream
1/4 cup semisweet or bittersweet chocolate chips
2 large eggs, 1 for dough, 1 for glaze

Preheat oven to 375 degrees F.  Peel and core pears.  Cut into 1 inch chunks.  Line a baking sheet with parchment paper and arrange pears on the paper.  Roast the pears until they feel dry to the touch and are slightly browned underneath, approximately 20 minutes.  Slide parchment paper with pear chunks onto a cooling rack.  To cool quickly, transfer to a plate and place in fridge or freezer until cool.  Leave the oven on.  Line the baking sheet with another piece of parchment.

In the bowl of an electric mixer, whisk flour, baking powder, 1/4 cup sugar and salt.  Toss in cooled pear chunks, butter, heavy cream and 1 egg, lightly beaten.  With the paddle attachment, mix the dough on low speed until it just comes together.  Don't overmix.  Add the chocolate chips and mix for 5 seconds more.

On a well floured counter, pat out the dough in a large square.  Cut into 9 equal shaped squares.  Transfer the dough to the prepared baking sheet and leave at least 2 inches apart.  Whisk the remaining egg in a small dish with 1 teaspoon water and a pinch of salt.  Brush each scone with the egg wash and sprinkle with remaining tablespoon of sugar.

Bake scones until firm and golden, about 30 minutes.  Transfer to a cooling rack.