Ingredients: 1 pear, peeled, cored and chopped,2 cups of gluten-free flour,1 teaspoon xanthan gum),1 teaspoon baking soda,1 tablespoon baking powder,1/2 teaspoon salt,8 tablespoons cold unsalted butter, cubed,1/4 cup sucanat,2 eggs, separated,1/2 cup sour cream,1 teaspoon coriander
Instructions:
- Preheat your oven to 40
- In a large bowl, whisk together flour, soda, powder and salt.
- Cut in the butter with your fingers until grainy, like cornmeal.
- Add sugar and whisk in.
- Add pear and toss in.
- Make a well in the center and fill with 1 egg and sour cream.
- Mix in with a fork until the dough comes together.
- Turn out onto a floured board and knead slightly until smooth.
- Roll into a log and cut into 8 triangles and place on an ungreased cookie sheet.
- Place the coriander between two pieces of wax paper and gently break with a rolling pin until crushed. Try not to lose yourself in the gorgeous fragrance!
- Gently wash the tops of the scones with the remaining beaten egg and sprinkle with coriander.
- Bake for 16 minutes or until browned on top.
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