![\"Transferring](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/09\/Freshly-baked-pear-chocolate-scones-sprinkled-with-melted-butter-and-turbinado-sugar.jpg\")
<\/figure><\/div>\n\n\nI have a love-hate relationship with scones. Most of the time, when I buy scones from the average cafe, they are... mediocre. Am I allowed to say that? Whatever. I just did! I can't be the only one who feels this way. I pretty much avoid scones when I go out, even if there are chocolate scones, loaded with chocolate chunks. A bad scone is downright disappointing.<\/p>\n\n\n\n
So, how do you make the best scones<\/a>? The secret to amazing scones: use good quality ingredients, use as little flour as possible, add cream (and butter!), do not overwork the scone dough, gentle touch. This pear and chocolate scone recipe is so good that it stands up to freezing: make a batch, bake and freeze them, and you'll see. All you need to do is reheat them in an oven for about 10 minutes to enjoy fabulous warm scones.<\/p>\n\n\n When you incorporate fruit into scones, you have a few options:<\/p>\n\n\n\n For these scones, I used Ocoa chocolate from Cacao Barry, which is a 70% cocoa dark chocolate with a deep cocoa flavour that\u2019s not too sour and not too sweet. You can find it at IGA grocery stores in Quebec in 1-kilo resealable bags. If you aren\u2019t living in Quebec, you can order it and most Cacao Barry products online via the Vanilla Food Company website and they ship across Canada and to the United States! This means that we all have access to professional quality chocolates so we can make better baked goods at home. There are many different types of chocolate for baking<\/a>, so make sure to choose the best.<\/p>\n\n\n\n If you prefer white chocolate, check out these lavender scones with white chocolate<\/a>.<\/p>\n\n\n This scone dough is a little sticky, so you are going to want to keep a pastry scraper handy to help you out. I tend to reach for plastic pastry scrapers (like this one on Amazon<\/a>), but if you prefer a more sturdy metal bench scraper, go with one from Oxo, which you can also find on Amazon<\/a>. A pastry scraper will help you fold the scone dough and seal in the chocolate and pear chunks. I also used a set of nesting cookie cutters that are crinkled on one side (like these on Amazon<\/a>) to cut out the scones.<\/p>\n\n\n\n After much research, I noticed that for flakier scones, the scone dough is worked much like a puff pastry\u2014rolled, folded, and turned several times to produce a layered interior that will bake up light, but moist. Rose Levy Beranbaum uses this rolling and folding technique in her flaky scones in the Bread Bible<\/a>. I've used the rolling and folding technique for these 1-2-3 biscuits<\/a>, where the technique added layering and structure to the dough. It's very similar to the technique used for homemade croissants<\/a> and puff pastry<\/a>.<\/p>\n\n\n\n If you prefer to skip this, feel free to use a disher or muffin scoop to drop portions of the scone dough on a parchment-lined sheet to bake them like drop scones<\/strong>.<\/p>\n\n\n![\"Pear](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/09\/Pear-chocolate-scones-brushed-with-butter-and-sprinkled-with-turbinado-before-baking.jpg\")
<\/figure><\/div>\n\n\n\n
![\"Transferring](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/09\/Pear-chocolate-scones-brushed-with-butter-and-sprinkled-with-turbinado.jpg\")
<\/figure><\/div>\n\n\n\ud83d\udcd6 Recipe<\/h2>
![\"Pear](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/09\/Pear-chocolate-scones-brushed-with-butter-and-sprinkled-with-turbinado-360x360.jpg\")
<\/div>\n<\/div>\nPear and Chocolate Scones<\/h2>\n