The picture that I saw of the Roasted Pear and Chocolate Scones on the Smitten Kitchen blog, haunted me for a few weeks till I finally gave in to my urge to bake. Of course since the urge struck me in the morning, and I live in a village far away from good groceries, I modified the recipe to include apples. Also because I was baking the Sour Cherry and White Chocolate Scones right before this, I used some of the steps from that recipe here. Some of the apple pieces did get a little mushy so Pear scones might probably a better idea, but if you are game for a little experimentation, then you could try my modified version, else just follow the original recipe from here.
What you will need:
- 3 firm Apples (peeled, cored and diced)
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar plus 1 1/2 tablespoons for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt plus a pinch for the egg glaze
- 85 grams cold unsalted butter, cut into small cubes
- 1/4 cup cream
- 1/4 cup (85 grams) dark chocolate (or chips)
- 2 eggs
How you make it:
- Preheat oven to 180C
- On a tray lined with butter paper, place the apples and pop into the oven for 20 minutes. Take them off the oven and cool in the freezer for 10-15 minutes.
- Sift the flour, baking powder and salt together and add the sugar to it.
- Separate one egg into the yolk and white and combine the white with the other egg.
- Add the chopped butter to the flour and mix with your hands.
- Add the cream and egg, a little at a time and mix with a spatula.
- Fold in the chocolate chunks.
- Finally add the roasted apples.
- Pat the mixture onto a floured surface and using a pastry-cutter divide into wedges.
- Using a steel spatula, transfer the scones to baking tray lined with butter paper
- Add a pinch of salt to the yolk, beat it and brush the scones with the it.
- Sprinkle sugar on the scones and bake at 180C for 20-30 minutes, till the scones turn golden. Let them remain in the oven for 5-10 minutes and then take them out to cool.
These go very well with filter coffee.
I recommend storing them in the fridge as the apple chunks inside can turn rancid when kept outside, besides, I love the taste of cold chocolate.