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!
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.
Let’s talk about the flavor of these scones. Granted, the flavor profile isn’t mind-blowing the way my Christmas Morning Scones are. (Come on, you know vanilla bean, nutmeg, and rosemary is quite possibly the most unique combination ever; it works like magic and actually embodies the essence of Christmas in a flavor.) But these are good in their own right.
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. (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.
These would be lovely for brunch on Christmas Eve or Christmas Morning. Or even perfect for a festive holiday tea mid-day.
Let me know if you have any suggestions for next year’s holiday scones recipe!
- 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
- Preheat oven to 425F; line a baking sheet with parchment paper or a silpat liner.
- 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.
- 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.
- 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.
- 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.
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}
And here are a few other pear scone recipes that might strike your fancy…
Caramelized Pear Scones from Tutti Dolci
Pear, Rosemary, and Ginger Scones from Gourmandistan
Roasted Pear and Chocolate Chunk Scones from Smitten Kitchen
Disclosure: I received the Chocoley products that I used in this recipe for free; as always, opinions stated are my own.
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 
Oh wow Faith – these scones are incredible! Caramelized pears…dark chocolate chunks…I’m drooling!
Oh my, these sound amazing! Love all the flavors!
Those scones are seriously lovely! I’ll take two please ; )
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
I think they are pretty mind blowing! Happy Holidays!
Very tempting! I’m a sucker for scones.
Cheers,
Rosa
Everything is better with vanilla bean! I love the looks and sound of your scones. Your photos are so pretty too.
Scones are my weakness! These look delicious and I love your plates!
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 :)
Why have I never thought to bake with pears and chocolate? Just brilliant, these scones are beautiful!