Preheat oven to 220°C/450°F

You'll need

350g plain / all purpose flour

130g ground almonds/almond meal

15g baking powder

½ tsp baking soda

½ tsp salt

180g unsalted cold butter

220g cold buttermilk

1 egg

2 medium sized pears, chopped

100g good quality, 70% cocoa, chocolate chips. I use callebaut.

(50g chopped candied ginger is optional)

Beaten egg and brown sugar to glaze

Method

Weigh flour, ground almonds, baking powder, baking soda, salt into TM bowl.

'Sieve' by mixing Sp 4 for a few seconds

Add diced very cold butter ( it can have been in freezer) and turbo pulse until fine breadcrumb consistency

Add the buttermilk and egg through the TM lid on sp4 until it has just come together

With reverse blade setting ( you don't want to destroy the pears) add the diced pear and chic chips and ginger (if using). Alternatively just use a spatula to combine.

Remember the golden rule of scones is not to over mix.

Tip out onto a floured surface and use whatever sized cutter you like or use one of those scone plates/tins, as I have here. It is a lazy option because the scones are a bit too large, but you can always divide each scone.

Brush with a little beaten egg and a sprinkle of Demerara sugar.

Pop the scones into the oven for about 15 minutes. If you have cut out tiny ones then check their progress before that- you knew that!