Scones have an unfortunate reputation for being dry and crumbly. When asked to choose between scones, pancakes or french toast for brunch, most people would probably choose from the latter two.
But when made right, scones can be moist, flaky and flavorful. They can be stuffed to the brim with fruit; they can be fragrantly spiced and subtly dessert-like.
These scones are the most delicious I’ve ever tasted, with hints of cinnamon and soft pear played off by dark and luxurious chocolate chunks. When it comes to comforting breakfasts, these are definitely a first choice, right up there with a big stack of pancakes.
Yield: 7 or 8 scones
Why I love this recipe: these scones are cakey and moist, thanks largely in part to spelt flour and honey. The chocolate and pears taste sweet and luxurious, and the lightly spiced dough makes these fragrant and comforting.
- 1 3/4 cups spelt flour
- 1/4 cup honey, for moister scones
- 2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cubed
- 3 medium sized ripe pears, diced
- 4 ounces semi-sweet chocolate, cut into chunks
- 1 large egg
- 2/3 cup milk
- 1 teaspoon vanilla extract
- raw sugar
- Preheat oven to 350 degrees F.
- In a large bowl, mix together flour, sugar or honey, baking powder, and salt. Cut in butter with your hands until mixture resembles coarse sand.
- Gently fold in diced pear and chocolate chunks. Set aside.
- In a small bowl, whisk together the egg, milk, spices and vanilla extract. Add most of it to the dry scone mixture and stir gently until incorporated. If the scones are still dry, add the remaining liquid. Otherwise, discard it.
- On a lightly floured surface, form the dough into a ball and flatten it until it is about 1-inch thick.
- Using a sharp knife dipped in flour, cut 6-8 equal triangular pie wedges.
- Brush with a little milk and sprinkle raw sugar on top of the dough for extra sweetness.
- Bake for 20-25 minutes, or until lightly browned. Serve warm or at room temperature.