Roasted Pear & Cranberry Chocolate Chunk Scones

Preheat the oven to 375°F

Peel and dice the pears into ½” chunks and toss them with 2 tablespoons of sugar and the cinnamon.

Spread them out onto a baking sheet lined with parchment paper and bake them in the oven for about 20 minutes, tossing them halfway through.

Remove them from the oven and let them come to room temperature before adding them to the batter. If they render liquid, pat it dry with a paper towel.

Add the flour, sugar, salt, and baking powder to a food processor and cube the cold butter.

Pulse the food processor while you add butter cubes, a few at a time, until all of the butter is incorporated into the flour mixture. There shouldn’t be any large chunks of butter left.

Transfer the flour and butter mixture to a large mixing bowl.

Add the milk, vanilla and the beaten egg to the flour mixture and mix it with a fork or a spoon until just combined. The batter will be thick and crumbly.

Fold in the roasted pears, cranberries and chocolate chips.

Dump the scone batter onto a baking sheet lined with parchment paper and shape it with your hands into a circle that is about ¾” thick.

Cut the batter into wedges, kind of like you would cut a pizza, and separate all of the scones from each other leaving several inches between each. They will rise significantly in the oven while you bake them.

Brush the top of each scone with either heavy whipping cream or half and half and generously sprinkle with raw sugar.

Bake them in the oven for 20-25 minutes. Let them cool before serving. Enjoy!