- For the scones:
- 3 medium size firm pears – not overripe but not rock hard – peeled, cored and chopped into 1″ pieces
- 1½cups all-purpose flour
- ¼cup sugar plus 1tbsp for sprinkling
- 1½tsp baking powder
- ½tsp kosher salt plus a pink add’l for egg wash
- 6tbsp cold unsalted butter, cubed
- ¼cup heavy cream
- ¼cup semisweet or dark chocolate chips
- 2 large eggs, 1 for dough, 1 for egg wash
- For the sauce:
- 1cup sugar
- 6tbsp unsalted butter, cubed
- ½cup heavy cream
- 1½tsp kosher or sea salt
- Preheat oven 375ºF. Line a baking sheet with parchment paper and roast pears until dry and a little brown on the bottom. A bout 20 minutes. Set aside to cool. Do not turn oven off.
- Place flour, ¼cup sugar, baking powder and ½tsp salt in a mixing bowl. Whisk together. Fit mixer with a paddle attachment and add cooled pears, butter, heavy cream and 1 egg. Mix on low until ingredients are just combined (no over-mixing!). Add chocolate chips and mix for just a for more seconds.
- Place fresh parchment paper on your baking sheet. Dump dough onto a well floured surface. Form into a 6″ disc. (The dough may seem really crumbly – it’s okay, just put it together with your hands.) Cut into 8 wedges and carefully transfer to the prepared baking sheet. Bake in 375ºF oven for 20 minutes or until scones are firm to the touch. Allow to cool on the sheet.
- For the sauce place sugar in a saucepan over medium high heat. Stir constantly with a heat resistant spatula or wooden spoon until melted. Will turn lumpy and then deep dark amber brown. Make sure to keep the story going otherwise your sugar will burn and no caramel will be made.
- Once sugar is completed melted add the butter, continuing the stir. Be careful because the butter will make it bubble. Continue stirring until butter is completely melted. SLOWLY add the heavy cream, stirring the whole time. Once completely added let boil for 1 minute (no stirring during this step).
- Take sauce off the heat and add salt. Stir will and then carefully pour in a heat tolerant container. Allow to cool before using (doesn’t need to be cold though – a little warmer than room temp is good). Drizzle over your beautiful scones and devour. Store extra sauce in airtight container, in the fridge for up to 2 weeks.
From Pretty Plain Janes