Heat oven to 375°F.

On a lightly oiled sheet pan toss pears, cranberries, 1/2 teaspoon of cinnamon, and 1 tablespoon of sugar. Roast for about 20 minutes, stirring them around half way through. Remove from oven and cool completely. You can stick them in the fridge to expedite this process.

Increase oven heat to 425°F.

Meanwhile, in a medium mixing bowl whisk together the flour, baking powder, 1/2 cup of sugar, 1/2 teaspoon of cinnamon, ginger, nutmeg, allspice, and salt.

Using your fingers pinch the butter into the flour mixture until no pieces larger than a pea remain. You still want butter bits though, so stop as soon as no pieces larger than a pea remain.

Stir in buttermilk until just combined, adding a splash more if it seems dry. Gently fold in roasted pears & cranberries and chocolate chunks.

Line a baking sheet with parchment paper, set aside.

Turn dough out onto a well floured work surface (I use my counter) and sprinkle the dough lightly with flour. Using well floured hands pat the dough out into a long rectangle, the narrow end facing you. Think of it as the shape of a slightly long piece of notebook paper. Fold into thirds, like a business letter, towards you.

Rotate the dough counter clockwise, again making sure your hands are well floured and that your dough isn’t sticking to anything (flouring the surface as needed). Pat out and fold into thirds the same as before. Rotate counter clockwise once more.

Pat this out into a long log that’s about 1″ thick and 4-5″ wide and cut into triangles using a well floured knife or bench scraper, gently placing the triangles on the parchment lined baking sheet. Brush tops lightly with buttermilk and sprinkle with raw sugar.

Bake approximately 20 minutes or until golden brown and cooked through. Depending on your oven you might need to rotate the pan halfway through cooking to ensure even browning; I do.

Remove scones from baking sheet to a rack to cool. Can be stored at room temperature in an airtight container or bag for a few days, but they’re much better fresh. If you don’t want a lot, I recommend freezing the ones you don’t want to bake instead of storing already baked ones. Bake frozen scones straight out of the freezer for about 25 minutes.