This recipe comes from the highly recommended Smitten Kitchen:
Makes 6 generous scones; you can absolutely make these a bit smaller and reduce their baking time accordingly.
3 firmish pears (about 1 pound or 255 grams) or 4 medium apples
1 1/2 cups (190 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
1 1/2 teaspoons (8 grams) baking powder
1/2 teaspoon (3 grams) table salt plus additional for egg wash
6 tablespoons (85 grams) cold unsalted butter, cut into small cubes
1/4 cup (60 ml) heavy cream
1/4 cup (3 ounces or 85 grams) semisweet or bittersweet chocolate, chopped (or chips)
2 large eggs, 1 for dough, 1 for glaze
Heat oven to 375°F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20-30 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on.
Whisk flour, baking powder, 1/4 cup sugar and salt together in a large mixing bowl. Cut in cubes of butter until the largest pieces of butter are about the size of small peas. Toss in cooled pear chunks and chopped chocolate. Beat heavy cream and 1 egg together briefly then add to dry mixture and stir until it just comes together. Don’t overmix.
On a new sheet of parchment paper, pat out dough into a 6-inch round. Cut into 6 generous wedges, separating slices by at least two inches and transfer to baking sheet by picking up parchment paper with scones on top. Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.
Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack, and serve warm.
Do ahead: You can get this recipe all the way to the point where you’d bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.