Servings: 8 scones
Equipment
- 1 Sifter
- 1 Butter Knife
- 1 Whisk
- 1 Cake Ring (6 inches)
- 1 Oven
- 1 Thermometer
Ingredients
Scones
- 500 g All Purpose Flour
- 72 g Granulated sugar
- 5 g Salt
- 25 g Baking powder
- 7.5 g Baking soda
- 176 g Unsalted butter
- 90 g Whole eggs
- 265 g Buttermilk
- 100 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers
- 100 g Toasted walnut pieces
- 100 g Dried pears (diced)
Egg Wash
- 1 Whole egg
- 3 Egg yolks
- Heavy cream splash
- Salt pinch
Instructions
- Sift all dry ingredients.
- Cut butter into dry mixture creating a coarse meal.
- Whisk all liquids together and add to above mixture.
- Mix until dough just comes together.
- Add the chocolate, walnuts and pears.
- Divide into 3 equal pieces. About 475 gr. each
- Press into a 6 inch cake ring.
- Remove ring and cut into 8 wedges.
- Egg wash tops and sprinkle with turbinado sugar.
- Bake at 182°C / 360°F about 15 minutes.