Pear Chocolate Scones combine subtle flavors in a breakfast treat. Ripe pears are diced up and folded into a basic scone recipe with a few chocolate chunks. The choice of pear is of little consequence—Bartlett, Bosc, or Red pears will do. When finished baking, the scones emerge flaky and ready for tasting. The scones are best enjoyed the day they are prepared.

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Pear Chocolate Scones

Yields 8 scones

2 cups (250 grams) whole wheat flour

1/4 cup (56 grams) granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons (85 grams) cold butter, cubed

3 medium sized ripe pears, diced

4 ounces (113 grams) semi-sweet chocolate, cut into small chunks

1 large egg

2/3 cup (158 ml) cream or milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with pastry blender or 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, cream, and vanilla extract. Add the majority to the 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 8 equal pie wedges. Brush with cream and sprinkle a little granulated sugar on top of the dough for extra sweetness. Transfer scones to a baking sheet and bake for 20-25 minutes, or until lightly browned.

Serve warm or at room temperature.