I really love scones. They’re quick, they’re easy, they’re versatile and they’re absolutely delicious.
Stephanie Alexander’s sister once told her that when she heard the sound of a visitor at the gate, she should be able to get a batch of scones in the oven by the time they were at the front door. I’m fairly sure I’ve mentioned that before, but I love it so much, I’m saying it again. I don’t think I’m at that stage yet, but I can definitely make you scones for breakfast when I get back from my morning run.
Scones take next to no effort, especially if you’re using a food processor. I don’t tend to these days, as I’m living at a house that doesn’t have a dishwasher. When you’re faced with three extra dishes or one to clean, always choose one.
And, guys, you can have scones for breakfast – my favourite meal of the day, and my favourite time to splurge on delicious food – or for morning tea, or afternoon tea, or even with dinner. You can have them plain, with fruit, with chocolate, with herbs and cheese – the varieties are endless. All you have to do is rub some butter with some flour, leaveners and maybe an egg or some sugar. After that, the world is your oyster.
I made these ones after being inspired by this post by Joy the Baker. It’s not summer, so neither blackberries nor lavender are in season, so I reverted back to this post by Smitten Kitchen I’d drooled over way back in October last year. I like to make breakfast for my family when I’m home, especially on special occasions like Mother’s Day. I know it’s been a month since then, but hey. You can still totally make these for your loved ones this weekend.
Much love, friends,
– e xx
Pear Chocolate Almond Scones
2 large green pears
200g dark chocolate with almonds, chopped, OR 150 g dark chocolate and 50 g toasted almonds, chopped
3 cups plain flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
150 g cold butter, cubed
3/4 cup buttermilk (or 3/4 cup milk with 1 tsp white vinegar, left to sit 10 minutes)
2 tbsp milk for brushing the tops of the scones
Preheat oven to 400°F/200°C and line two baking trays with baking paper.
Core the pears and chop them into chunks. Spread them out in one layer on one of the baking trays. Bake for 20 minutes or until soft enough that a sharp knife goes through a chunk easily. Leave the oven on.
Let the pears cool completely while you make the scones.
If you don’t have buttermilk, stir 1 tsp white vinegar into 3/4 cup milk. Let sit.
Whisk together the flour, baking powder and sugar. Rub in the butter with your fingertips until it resembles breadcrumbs, with some larger flakes of butter scattered throughout.
Make a well in the centre of the mixture and pour in the buttermilk/milk mixture. Using a butter knife, cut the wet mixture into the dry. When it’s almost incorporated, add the chocolate and combine, making sure not to over-knead the mixture. You may need to dump the contents out onto a floured surface and use your hands to gather everything together in a homogenous lump.
Roll out the dough until it’s about 1/2″ thick. Scatter the pear chunks over half the dough, then fold the other half over the top. Gently press down on the top layer so that everything will stay together.
Slice the dough into squares or triangles and place on the other baking tray, making sure there’s about an inch of space in between each scone. Brush the tops of the scones with milk and bake in oven about 20 minutes, or until golden and crunchy on top. Best eaten immediately, with butter, among family.