Friday, November 2nd, 2012
These scones are equally easy and lovely – and roasted pears are a REVELATION. Why haven’t I gone here sooner? There’s no explanation.
Gluten-Free Roasted Pear and Chocolate Scones
Adapted from Smitten Kitchen
Makes 8 medium scones
3 firmish pears
1 1/2 cups gluten-free flour
1/4 cup granulated sugar, plus 1 1/2 tablespoons granulated or coarse for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon table salt plus additional for egg wash
6 tablespoons cold unsalted butter or margarine, cut into small cubes
1/4 cup heavy cream
1/4 cup semisweet or bittersweet chocolate, chopped
2 large eggs (1 for dough, 1 for glaze)
Heat oven to 375°F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.
Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Add the chocolate chunks and mix for 5 seconds more.
On a very well floured counter, pat out dough into a 6-inch round. Cut into 8 wedges and transfer to baking sheet at least two inches apart. Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.
Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. Serve, and pat yourself on the back for your excellent host skills.