Chocolate Pear Cardamom Scones

Chocolate Pear Cardamom Scones


½ cup (113g) heavy cream
1 large egg
3 Tbsp (40g) granulated sugar
½ teaspoon sea salt
2 ¼ (280g) all purpose unbleached flour
1 Tbsp baking powder
1 tsp ground cardamom
6 Tbsp (¾ stick, 86g) unsalted butter, chilled and cut into cubes
5 oz (142g) dark chocolate, roughly chopped
1 medium-sized, peeled, very firm pear, chopped into ¼” to ½” cubes
1 ½ cups (170g) confectioners sugar
½ teaspoon ground cardamom
3 tablespoons (1 ½ oz) milk


Preheat the oven to 400 degrees F. Whisk together the cream, egg, and sugar in a small bowl. In a large bowl stir together the flour, salt, baking powder, and cardamom. With a pastry blender, cut the butter into the flour mixture until no large pieces remain. Stir in the chocolate, pear and the liquid mixture with a fork, then gently knead dough with hands until no flour streaks remain. Separate into 3 equal sized balls. On a lightly floured surface, press into 6” circles. Cut each disc into 6 triangles with a floured knife. Bake the scones on two parchment paper-lined baking sheets, rotating halfway though, for 16 minutes or until golden. Set aside to cool for 20 minutes.

While scones are cooling, mix together the glaze ingredients in a bowl until smooth and a pourable consistency. Place scones on cooling rack over baking sheet and drizzle with glaze. Garnish with shaved chocolate curls if desired.

Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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