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Vanilla Bean Caramelized Pear Scones with Dark Chocolate

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.
Course Bread, Breakfast, Brunch
Cuisine British
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 10 minutes
Servings 8 servings
Calories 411kcal


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



  • 1 large egg lightly beaten with 1 1/2 tablespoons water, for eggwash
  • 2 teaspoons turbinado sugar for sprinkling on top


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.


  • 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.


Serving: 1scone | Calories: 411kcal | Carbohydrates: 52g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 583mg | Potassium: 345mg | Fiber: 3g | Sugar: 17g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg