I love being able to whip up a batch of scones on a whim. On sunny summer mornings, there’s nothing better than a warm batch of fresh scones to nibble outside with coffee or tea. Pear, ginger and white chocolate is one of my favorite combinations – try berries in season in place of the pears (about a cup should do it) – fresh blackberry, ginger and white chocolate scones are pretty divine, too.
Cooled scones always go over well with the kids, too – I’ve split these and stuffed them with sliced cheddar cheese for a quick lunch on the beach.
Pear, Ginger & White Chocolate Chunk Scones
2 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup cold butter, cut into chunks
1 cup white chocolate chunks or chips
1 ripe pear, peeled and chopped
1-2 Tbsp. chopped candied ginger
3/4 cup buttermilk
1 large egg
1 tsp. vanilla
coarse sugar, for sprinkling (optional)
Preheat oven to 400˚F. In a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the butter and blend it with a fork, whisk, pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea. Add the white chocolate, pears and ginger and toss to combine.
Stir the buttermilk, egg and vanilla together with a fork. Add to the flour mixture and stir just until combined. Pat the dough out about an inch thick and cut into circles or wedges, or if it’s too sticky, drop in large spoonfuls onto a parchment-lined sheet. Bake for about 20 minutes, or less if you made small scones, until golden.
Makes 6 large or more smaller scones.