Asian Pear Scones with Miso Honey Butter

Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food
Asian Pear Scones with Miso Honey Butter // Eat Cho Food

I stayed out until almost midnight last night. ON A WEDNESDAY. Who am I?! An innocent farewell happy hour for a dear coworker somehow transitioned into another dear friend’s birthday hang out. Then that transitioned into a late night sushi and udon dinner because I get cranky if all I had for dinner were a few french fries and brussel sprouts. Yet somehow I got up on the early side this morning! Feeling slightly groggy but I’m hopping the sesame bagel about to go inhale will help with that.

How are you dealing with daylight savings? I personally love it because now I wake up each morning (with the exception of today) feeling like the most productive superhero. Before the time change I was stuck in a bad rut of waking up way too late and always having to rush to work like a crazy person. Now it’s sunny at 7am, and as a Leo that is literally powered by the sun, waking up is so much easier and somewhat enjoyable. The only bummer is that it’s pitch black at like 4pm now, which makes working until 6 pretty dreadful... if I’m at home I don’t mind it though! 

I don’t have a great transition into these scones, other than I really really which I kept a few of these in the freezer. Ah a scone with some miso honey butter would be glorious right now. Update: the bagel was ok... I miss New Jersey. 

These scones are super light, airy, flaky, slightly sweet, and moist. Are scones supposed to be moist? I’ve read some controversial writing from people who believe scones should be dry or drier to their biscuit counterparts. But like why? If you know, please tell me. The Asian pears add a lot of natural moisture to the scones, so they are definitely a little moister than your typical scone, but not so moist that it feels like you’re eating a cake. If you haven’t had an Asian pear before, you need to stop what you’re doing to go buy some. Most grocery stores have them if you don’t have an Asian grocery near you. They are pretty much the only pear I genuinely enjoy eating. They are super juicy and crisp, almost like an apple. The flesh is sweet with a slight floral taste. Other conventional pears are just too mushy for me... can’t get behind it unless it’s poached and served on ice cream or something to that nature. 

Can we talk about this Miso Honey Butter?! It’s soooo freaking amazing and insanely easy to make. I want to put it on everything. It hits all of the salty, sweet, funky, and umami notes that I’m constantly craving. Omg, I just got an idea for honey miso butter cookies! Ok adding this to my Christmas cookie list. 
Happy Thursday, Friends!

Asian Pear Scones with Miso Honey Butter

makes 8 large scones


4 cups all purpose flour
½ cup sugar
1 tsp salt
1 tbsp baking powder
½ cup frozen butter – grated
2 eggs
2 tsp vanilla
½ cup heavy cream
2 asian pears – grated

miso honey butter:

6 tbsp butter – softened
1 tbsp white miso
1 tbsp honey

to make scones:

  1. Whisk together flour, sugar, salt and baking powder in a large mixing bowl. Add in grated frozen butter and work into the flour with your hands until it resembles wet sand, takes about 1-2 minutes. Mix together eggs, vanilla, heavy and heavy cream in a separate bowl. Add wet ingredients into dry and mix everything a few times until combined. Add in grated pears and gently mix again until evenly distributed.

  2. Scrape the dough onto a parchment paper lined baking sheet and pat into a 1” thick disc. Place in the freezer to chill and rest the dough for 30-45 minutes.

  3. Preheat the oven to 425 degrees. Remove the dough from the freezer and cut into 8 equal wedges. Pull the wedges apart so that there is at least 1” separating each wedge. Bake for 25-28 minutes until golden brown.

  4. Allow the scones to cool on a wire rack and then enjoy!

to make miso honey butter:

  1. Add softened butter, miso, and honey in a food processor and blend for 30 seconds until smooth. Alternatively, you can whip everything together by hand with a whisk.

Scallion and Parmesan Scones


No plum recipe this week! Hooray! Are you sick of plums yet? I am. However, I do have a pretty great plum recipe coming up in a couple days, but this will be my last one until there's snow on the ground in Cleveland. I promise.

Yesterday, I spent the afternoon living out my Princess Diary dreams. Friend Claire and I went to Musée Mécanique to get creeped out by the arcade games and get our photo taken in their old timey photo booth - it smelled like farts but made some pretty cute keepsakes. Then we ate corn dogs (key to my heart). All we needed was an old baby blue mustang and you could call us Anne Hathaway and Julie Andrews. Despite the crowds of tourists, it was an A+ San Francisco afternoon! I hope Princess Diaries is on Netflix. I spent the rest of our small stay-cation and this weekend cleaning and organizing our apartment. Less fun. HOW DO TWO PEOPLE PRODUCE SO MUCH STUFF?! WHY DO I KEEP MAKING PILES OF THINGS?! HOW DO PEOPLE LIVE IN SUCH PRISTINE INSTAGRAMABLE HOMES?! I feel like I clean and then all of a sudden our dining table is covered in mail and random objects again... But I think we are getting somewhere. A organized home/desk/kitchen feels so good once you get there. I'm going to order a duster right now.

This upcoming weekend is going to be pretty momentous. Reuben will have taken his last architecture exam and our living room won't be covered in notecards and scattered pages about HVAC systems. Hooray! You're excited about that too right?? I don't even know what we are going to do with ourselves! Go on a hike? Visit a Brewery? Drive to target and buy new pillows? We'll probably binge watch more Law and Order SVU. I'm about 18 years late to the SVU bandwagon... but I'm catching up now. Mariska is great. *IF I can wake up early enough, I'll be a nice girlfriend and buy Reuben some bagels from House of Bagels this Saturday to celebrate his freedom. Every few weeks we get a craving for a good bagel ... but again, those are hard to come by here. House of Bagels is pretty good on Reuben's New Jersey bagel scale (RNJBS score = 5/10. 10 being a real jersey bagel.). Their croissant bagel literally kills me, it's so good but so bad for you. I still don't have the mental energy and patience to tackle making bagels again, so biscuits and scones are going to have to keep us satisfied for a while.

These Scallion and Parmesan Scones definitely curb our bagel and lox craving. I feel like scones get such a bad rap. When scones are good, they are so amazing! These scone are perfectly moist but light and flakey. No dry and sawdusty scones in my house. The parmesan adds a great salty bite that balances beautifully with the fresh and fragrant scallions. Scallions make everything better - lesson #21 from Cho Momma. I constantly have a glass of fresh scallions sitting in my kitchen. I put them in or on everything! The base recipe is from The Joy of Cooking, aka my new cooking bible. When Reuben and I were in New Jersey last summer his mom sent us back with a copy! It came with a photo of Reuben and his ex-girlfriend in it, but I'm just going to ignore that 😁 

Scallion and Parmesan Scones

makes 8 scones


1 3/4 C all-purpose flour

2 tsp baking soda

1 tsp salt

1 C grated parmesan cheese

6 Tbsp chilled butter

1 1/4 C chopped scallion greens

2 large eggs

1/3 C heavy cream


1. Preheat your oven to 450 degrees.

2. In a large bowl, stir together flour, baking soda, salt, and parmesan cheese.

3. Cut chilled butter into cubes and add to flour mixture. Using either your hands or a pastry cutter, incoporate butter into the flour. You want the dough to have a sandy texture with a few larger chunks of butter.

4. Beat your eggs in a small bowl. reserve about 2 tsp of egg in a separate bowl for your egg wash. Mix in heavy cream with the remaining egg. Make a well in the flour mixture and pour in the egg mixture. Gently mix together and add the scallion greens. Combine the dough with your hands until it just comes together. Try to not overwork the dough!

5. Dump out the dough on a lightly floured surface. Pat the dough into a 3/4" thick disc. Cut into 8 equal wedges. Place scones on a parchment paper lined backing sheet. Brush the tops of the scones with the remaining beaten egg and sprinkle with a little parmesan cheese.

6. Bake in the oven for 15 minutes. Until beautifully golden! Let cool and enjoy!