These Vanilla Bean Caramelized Pear Scones with Dark Chocolate pair the sweet, floral flavor of pear with the complexity of dark chocolate for an easy-to-make treat that’s perfect anytime.
After last year’s infamous Christmas Morning Scones, I knew I wouldn’t get away with not at least attempting to come up with another equally mind-blowing scone recipe.
I had nothing particular in mind; no single ingredient I was dying to incorporate and no flavor profile I was trying to build. I let my mind wander, and as it did, my eyes came to rest on the bowl of pears on my counter.
That’s all it took.
Soon enough, the sweet, slightly floral scent of caramelized pears was filling my kitchen and I was chopping chocolate, both my face and apron flour-dusted.
And not long after, I was enjoying one of these lovelies with a cup of hot coffee, thinking about how scone-making, like baking in general, is therapy for the soul, especially on a cold near-winter day. It’s a sure cure for whatever ails you.
In This Article
Here’s What You’re Going to Love About This Recipe
- Simple ingredients with beautifully complex flavors that blend perfectly. Sweet floral pear and vanilla bean are lovely together, and dark chocolate provides a nice contrast.
- Light, fluffy scones with rich buttery deliciousness. Say goodbye to dense, dry scones! These are light and fluffy with buttery richness.
- Double (or triple) duty. These are perfect for brunch, a mid-afternoon snack, or dessert.
- Easy to make! If you’re new to making scones, you will be pleasantly surprised at how easy they are to make!
The Best Pear Scones Recipe
Sweetly caramelized and slightly floral-scented pear is the perfect contrast for the complexity of dark chocolate.
Vanilla bean is a flavor accent, hitting your palate after other flavors.
And mahlab is the spice that makes people wonder what the heck is in there that makes these scones so special. (If you’re interested, you can read more about mahlab in my post on Cherry Sauce.)
If you have concerns about dry scones, let me lay your fears to rest. You won’t find dry scones here! These have a moist, tender crumb that will entice you with their sweet aroma before you even take your first bite.
Ingredients in Vanilla Bean Caramelized Pear Scones with Dark Chocolate
Caramelized Pear:
- Unsalted butter
- Pear (such as Bartlett)
- Granulated sugar
- Salt
Scones:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Ground mahlab
- Unsalted butter
- Half and half
- Vanilla bean paste
- Dark chocolate
Other:
- Egg lightly beaten with water (for eggwash)
- Turbinado sugar
How to Make Pear Scones
Step 1: Make 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.
Step 2: Make the Scone Dough
Whisk together the flour, sugar, baking powder, salt, and mahlab in a large bowl.
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.)
Mix in the cooled pear and chopped chocolate, adding 1 tablespoon additional flour at a time as needed.
Shape the dough into a ball, then flatten it into a disk.
Step 3: Chill the Scone Dough
Wrap the dough in plastic wrap and chill 10 minutes in the freezer or 1 hour in the fridge.
Step 4: Shape and Bake the Scones
Preheat oven to 425F; line a baking sheet with a silpat liner.
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 3/4-inch thick. Cut the circle of dough into 8 equal wedges.
Transfer the scones to the prepared baking sheet, lightly brush the tops with eggwash and sprinkle on the sugar.
Bake until the scones are puffed and light golden brown on top and bottom, about 15 to 17 minutes.
How to Store Homemade Scones with Fruit
Like most scone recipes, these are best served the same day they’re baked. This is especially true because these scones have pear chunks, which hold moisture and can change the texture of the scones.
However, you can store them in an airtight container at room temperature for up to 1 day, or in the fridge for up to 2 days. I like the scones reheated in a toaster oven after the first day.
Tips for Making Pear Scones
- You can caramelize the pear ahead of time. It needs to be completely cooled before we add it to the scone dough anyway! Feel free to make the caramelized pear up to 3 days in advance and store it covered in the fridge until you make the scones.
- What to use if you don’t have vanilla bean paste. You can use either 1 1/2 teaspoons vanilla extract, or use 1/2 teaspoon of the scrapings from inside a vanilla bean.
- Avoid letting the dough get too warm. I recommend using chilled butter and half and half. And also, don’t skip the chill time once the dough is made.
Let’s Connect
I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith
Vanilla Bean Caramelized Pear Scones with Dark Chocolate
Ingredients
Caramelized Pear:
- 1 1/2 tablespoons unsalted butter
- 1 large pear cored and chopped small (I used Bartlett)
- 2 tablespoons granulated sugar
- 1 1/6 teaspoon salt
Scones:
- 2 1/2 cups all-purpose flour plus up to 3 tablespoons more as needed
- 5 tablespoons granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon ground mahlab optional
- 6 tablespoons unsalted butter chilled and diced
- 1 cup half and half or milk or cream
- 1 teaspoon vanilla bean paste
- 1/2 cup chopped dark chocolate
Other:
- 1 large egg lightly beaten with 1 1/2 tablespoons water, for eggwash
- 2 teaspoons turbinado sugar for sprinkling on top
Instructions
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.
For the Scones:
- Preheat oven to 425F; line a baking sheet with a silpat liner.
- Whisk together the flour, sugar, baking powder, salt, and mahlab in a large bowl.
- 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.)
- Mix in the cooled pear and chopped chocolate, adding 1 tablespoon additional flour at a time as needed.
- Shape the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and chill 10 minutes in the freezer or 1 hour in the fridge.
- 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 3/4-inch thick. Cut the circle of dough into 8 equal wedges.
- Transfer the scones to the prepared baking sheet, lightly brush the tops with eggwash and sprinkle on the sugar.
- Bake until the scones are puffed and light golden brown on top and bottom, about 15 to 17 minutes.
Faith’s Tips
- Half and Half Substitute: Instead of half and half, you could use whole milk or cream for this recipe.
- Make Ahead: You can caramelize the pear ahead of time. It needs to be completely cooled before we add it to the scone dough anyway! Feel free to make the caramelized pear up to 3 days in advance and store it covered in the fridge until you make the scones.
Nutrition
Need More Scone Ideas? I’m on It…
Cherry-Vanilla Sour Cream Scones with Vanilla Cream Spread
Spiced Pumpkin Scones with Cinnamon Pumpkin Cream
Savory Scallion and Cheese Scones
And last, but not least, my infamous Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones}
This post was first published on An Edible Mosaic on December 14, 2015. It was updated with more information on January 21, 2022.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Why have I never thought to bake with pears and chocolate? Just brilliant, these scones are beautiful!
I personally think pears are totally underrated. They are so sweet and delicious and go perfect in baked good. I love the idea of them in scones and paired with dark chocolate chunks…heck yes! Sign me up :)
Scones are my weakness! These look delicious and I love your plates!
Everything is better with vanilla bean! I love the looks and sound of your scones. Your photos are so pretty too.
Very tempting! I’m a sucker for scones.
Cheers,
Rosa
I think they are pretty mind blowing! Happy Holidays!
There’s no denying that you are a scone wizard. Not one speck of dryness in sight.
It’s hard to decide which to make first with all these wonderful options! I do love pear + chocolate though.
Beautiful photos Faith! xo
Those scones are seriously lovely! I’ll take two please ; )
Oh my, these sound amazing! Love all the flavors!
Oh wow Faith – these scones are incredible! Caramelized pears…dark chocolate chunks…I’m drooling!