Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks
Prep time: 
Cook time: 
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Yield: 8 large scones
These Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks pair the sweet, floral flavor of pear with the complexity of dark chocolate for the perfect special occasion treat that comes together fast!
Caramelized Pear:
  • 1½ tablespoons unsalted butter
  • 1 large pear (I used Bartlett), cored and chopped small
  • 2 tablespoons sugar
  • 1 pinch salt
  • 2½ cups (320 g) all-purpose flour, plus up to 3 tablespoons more as needed
  • 5 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ⅛ teaspoon ground mahlab (optional)
  • 6 tablespoons (80 g) unsalted butter, chilled and diced
  • 1 cup (237 ml) half and half (or milk or cream)
  • 1 teaspoon vanilla bean paste
  • ½ cup (90 g) chopped dark chocolate (I used Chocoley Bittersweet Dark Indulgence Couverture Chocolate)
  • 1 large egg, lightly beaten with 1½ tablespoons water (for eggwash)
  • 2 teaspoons sugar, for sprinkling on top
  1. Preheat oven to 425F; line a baking sheet with parchment paper or a silpat liner.
  2. For the caramelized pear, heat the butter in a medium skillet over medium-high heat. Add the pear, sugar, and salt and cook until the pear starts to caramelize, about 6 to 8 minutes, stirring occasionally. Cool completely.
  3. Whisk together the flour, sugar, baking powder, salt, and mahlab in a large bowl.
  4. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Whisk together the half and half and vanilla bean paste, and stir it into the flour mixture. (The dough should come together, but not be too wet.)
  5. Mix in the cooled pear and chopped chocolate, adding 1 tablespoon additional flour at a time as needed.
  6. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
  7. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Cut the circle of dough into 8 equal wedges.
  8. Transfer the scones to the prepared baking sheet, lightly brush the tops with eggwash and sprinkle on the sugar.
  9. Bake until the scones are puffed and light golden brown on top and bottom, about 15 to 17 minutes.
Recipe by An Edible Mosaicâ„¢ at