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.