I consider my most recent move a great success for a number of reasons.
- I didn't crash the moving truck. Granted, it got stuck in some snow and ice and it was looking not so good there for awhile but ultimately, all was well.
- Nothing broke. At least not during the move. One item was dropped during the packing process and one plant was knocked over within a week of the move due to early morning grogginess but technically speaking, nothing broke as a direct result of the move.
- Nothing was lost. I lost my coffee cream pitcher for 36 hours, wracked my brain, dug through two garbage bags of newspaper to make sure I hadn't thrown it away and then found it carefully packed inside a saucepan. So ultimately, nothing was lost (to the best of my knowledge).
These are adapted* from Joy the Baker's recent cookbook, Homemade Decadence. I highly recommend checking it out, especially if you love ice cream. And breakfast. And cake. And delicious things in general. If you're not a pear person, you can substitute strawberries, blueberries or nothing, really.
*Note: usually when I say "adapted", it means I've forgotten enough ingredients or steps to no longer warrant following the recipe.
- 1 cup chopped pear (or other desired fruit)
- 3/4 cup of chocolate chips (I used semi-sweet but you can also use dark chocolate)
- 3 cups all-purpose flour
- 1/4 cup of refined sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoon baking powder
- 1/2 teaspoons baking soda
- 1 1/2 sticks of butter, cut into cubes
- 1 cup of milk (I used soy milk but you can also use buttermilk or regular milk)
- 2 eggs (one for mixing, one for brushing)
- Preheat the oven to 400 and line two baking sheets with parchment paper.
- In a medium bowl, mix together the flour, sugar, salt, baking powder and baking soda.
- Next, carefully mix in the cold butter cubes. You can use your hands or a pastry cutter or in desperate situations, a butter knife. Combine the butter and flour mixture until it is crumbly.
- In a small bowl, beat together the milk and one egg. Add this mixture to the flour-butter combination and carefully stir to combine.
- The dough will start to get tough so I recommend using a large spoon or rubber spatula to fold the dough to help incorporate everything. You want it to be damp and shaggy.
- Fold in the chopped pear and chocolate. Once they are incorporated, dump the dough onto a lightly floured surface.
- Knead the dough about 10-15 times. This is where you can add flour to your hands and the dough if it's too sticky. Press the dough into a 1 inch thick block.
- Cut the block of dough into scone-sized shapes. Place these individual scones onto the parchment-lined sheets.
- Lastly, whisk the second egg and using a pastry brush (or your fingers or by drizzling), lightly coat the scones with the egg wash.
- Bake for 10-15 minutes until golden brown and firm.
- Enjoy warm or save for up to two days.