Outside the Box-
If you know anything about me or about this blog, then you know I love sneaking savory herbs into sweet things. Whether it’s a cake, a pie, or these White Chocolate Rosemary Scones with Pear Curd. When it comes to desserts and baked goods, I like a little something out of the ordinary and unique when I have the chance. These are definitely not your every day bakery case scones.
My breakfast usually consists of eggs or a smoothie, but once in a while I like to indulge a little. Why wait for dessert if you don’t have to? Mornings can be hard. Sometimes, you just have to begin the day with a treat. These are so yummy, and they make a nice once in a while indulgence.
White Chocolate Is Good Indeed
In my world, white chocolate is extremely underrated. In my opinion, if someone doesn’t like it then it’s probably due to eating bad quality chocolate or it was not used the right way. I know this because it happened to me for years. For a long time, I didn’t like white chocolate at all. I Finally had good white chocolate and oh boy. Game changer. If you don’t care for white chocolate, I hope you will give it another chance. I’m so glad I did.
Most of us have had lemon curd at one point or another, but did you know that not only is curd really easy to make yourself, but that you don’t have to use lemon? Curd can be made with most any juice or fruit puree. For this recipe I am using pear. This curd will look just like vanilla custard once it’s made. It has a great fresh pear flavor to it that really compliments the flavors in the scones. Curd of any type is something that is really easy to master if you have not attempted it before. It’s simple enough that there is almost no reason to buy it already made.
This curd would be wonderful as a substitute for the clementine curd in my recipe for Vanilla Dutch Baby with Clementine Curd.
These are easy to make and don’t require any special equipment. Here are some tips and tricks for this recipe:
Helpful Recipe Tips
- The curd can be made while the scones bake. It will need time to cool in the fridge, so you would need to wait to serve them until the curd is chilled. If you plan on eating these first thing in the morning right out of the oven, I recommend making the curd the night before so it’s nice and cold.
- I have not tried making the pear curd with store bought pear juice, but it would probably work fine if you don’t have any fresh pears.
- I definitely recommend not using dried rosemary in this recipe, it will not taste as good as fresh.
- Be sure to use good quality white chocolate chips! The best way to tell if you are buying good white chocolate is to look at the ingredient list. If it contains Cocoa Butter, that is a better quality white chocolate. Try to avoid any that contain Palm Kernel Oil.
- By dropping scoops onto the dough rather than rolling and shaping, the scones will be softer due to less handling of the dough.
- If you are unsure about the pear curd, by all means make lemon instead! Lemon curd would be fantastic with these as well.
- After testing this recipe with both a chopped bar of chocolate and the chips, the chips produce a much better result. I have found that the chips incorporate more evenly into the dough.
These make a great morning treat, and they are wonderful as part of a brunch spread or with afternoon tea. They keep for two days on a plate wrapped in foil or a dish towel. You can refrigerate them for up to five days, you may just need to microwave one for a few seconds to warm it up. These are good without the pear curd, but I promise you the curd makes them even better.
If you’d like to try these without the pear curd, they are great with creme fraiche, and I show you how to make your own with my post on How to Make Creme Fraiche.
I hope you enjoy these scones. They are a rather unexpected flavor combination that really works! If you made these please leave a rating or comment and let me know you liked them!
For the Scones
- 2 1/2 cups all purpose flour
- 1 Tbsp plus 1 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup granulated sugar
- 1 Tbsp fresh rosemary, finely chopped
- 6 Tbsp unsalted butter
- 1 3/4 cups heavy cream
- 6 oz white chocolate chips
For the Pear Curd
- 1 large egg plus 1 large egg yolk
- 1/2 cup granulated sugar
- 2 small pears, peeled and seeds removed
- pinch of salt
- 1 Tbsp unsalted butter
For the Scones
- In a large mixing bowl, combine the flour, baking powder, salt, sugar, and rosemary and stir well.
- Using a pastry blender or two knives, cut the butter into the flour until the pieces of butter are pea-sized.
- Add 1 cup of the heavy cream and stir until cream is incorporated. Add the white chocolate chips and stir.
- Next, add the rest of the heavy cream 1/4 cup at a time and stir with each addition. There should not be any dry flour remaining, and the dough will be soft and slightly wet.
- Using a large spoon, drop eight large scoops of dough onto a rimmed baking sheet, and use your fingers to shape them a little bit if needed, and try to make them the same size for even baking.
- Turn the oven on to 400 degrees and place the baking sheet in the freezer while the oven heats.
- Once the oven is ready, remove the baking sheet from the freezer and place on the center rack of the oven and bake for 20-25 minutes (checking for doneness after 15 minutes), until the tops are light golden brown.
For the Curd
- Peel and remove seeds from the pears, and puree them in a blender or food processor until smooth.
- In a small saucepan, whisk egg, egg yolk, and sugar constantly until combined.
- Add the pear puree and pinch of salt. Whisk constantly for 5 to 10 minutes. It will seem like nothing is happening, but then the mixture will start to thicken. Continue to whisk for 3 to 5 minutes.
- Remove from heat and whisk in the butter until combined. Scrape into a bowl and wrap tightly and place in the refrigerator to cool.
Amount Per Serving: Calories: 650Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 160mgSodium: 220mgCarbohydrates: 71gFiber: 2gSugar: 39gProtein: 9g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.