Baking with pears seems to be the thing for winter. I’m not a big fan of scones, but the thought of warm roasted pears with melty chocolate just seems too good not to try. Oh by the way, this is my “healthy snack” for this week. It’s got pears and whole wheat flour… gotta count, right? 🙂
I’ve seen two recipes, one from Smitten Kitchen, and the other from the Pastry Affair; both use eggs, which I wholeheartedly recommend, but after giving birth to Will, I suddenly developed an egg allergy. So, if you’ve also found yourself in the unfortunate predicament of having to bake and cook without eggs, give my recipe a try.
Pear & Chocolates Scones, without eggs
2 medium sized pears, peeled & chopped into tiny bits
1/4 cup semi sweet chocolate chips
2 cups flour, I used 1.5 cups all purpose & 0.5 cup whole wheat
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons of unsalted, very cold butter, cut into tiny cubes
1/4 cup unsweetened apple sauce
1/4 cup greek yogurt (I tried it as an experiment. It made the scones more gooey, so if you want to stick to the traditional texture, use 1/4 cup cream)
vegetable oil for brushing the tops of the scones
Preheat your oven to 375. Roast the pears on a baking sheet lined with parchment paper for about 20 minutes. Then set aside to cool.
In a large mixing bowl, combine flour(s), salt, baking powder, and sugar, then pour everything into a food processor. Add the butter cubes, pulse for a few times until it’s evenly mixed with the flour. Then add the greek yogurt and apple sauce, mix until the dough comes together.
Place the dough in the mixing bowl. Mix in the pears and chocolate chips with a spatula. If the dough seems too dry to come together, add a little cream, a few drops at a time. Form the dough into a ball, flatten it to about 2-3 inches tall, almost like a cheese wheel, then divide the dough into 8 wedges.
You can wrap them in plastic wrap and freeze them right away, or bake them immediately.
I froze mine and let it thaw out for a few hours in the fridge before baking the next day.
If baking immediately, line a baking sheet with parchment paper, brush the scones with a little bit of oil, and sprinkle sugar on top. Bake at 375 for 40 minutes, turn the baking sheet around half way through baking.