Preheat oven to 400 degrees. Line a baking sheet with either a silicone baking mat or parchment paper.

In a large bowl, mix together flour, baking powder, baking soda, and salt.

Cut in cold butter. (You can use a pastry cutter, but it’s not a necessary tool. You can simply add the butter to the flour mixture and cut it with a butter knife repeatedly. Eventually there should be a lot of small pieces of butter incorporated throughout the mixture. You’re good when they’re all smaller than pea-sized.)

In a separate bowl, whisk the egg. Add the egg, greek yogurt, maple syrup, and vanilla to the flour mixture. Stir until just combined.

Fold in pears and dark chocolate.

Place your scone dough on a lightly floured surface. Turn it over a few times to get a little flour throughout the outside so it’s easier to work with. Then press it down into a disc shape. Cut it into 6 triangles and place them on your baking sheet.

Bake at 400 for 15-20 minutes, or until scones are lightly browned and crisp on the outside and still soft on the inside.