These scones make breakfast or afternoon teas a treat. It’s an interesting combination, with pear and chocolate. I was thinking of trying this recipe out soon and use the new technique I’ve just learnt to making these wonderful buckwheat scones. The technique was that instead of adding the pear and chocolate into the dough mixture, the dough is rolled out, sprinkled with the pears and chocolate, rolled up into a roll, then cut into slices. This way there’ll be no juices leaking into the dough which creates extra moisture.
A recipe from Blue Ridge Baker