pear scones.

{minus the gluten.}

1 cup brown rice flour
3/4 cup almond flour
1/4 cup coconut flour
1/2 tsp xanthan gum
1/2 tsp sea salt
1 Tbsp baking powder
1/4 tsp ground ginger
1/4 tsp ground cinnamon
6 Tbsp butter, cubed
1/2 coconut milk
1 tsp lemon juice
1 egg
1/4 cup maple syrup
1 cup diced pear

Preheat oven to 400˚ and prepare a cookie sheet with parchment paper. Combine flours, xanthan gum, salt, baking powder, and spices together in a large bowl or standing mixer. Cut cold butter cubes into the dry mixture. In a separate bowl, add lemon juice to coconut and stir until blended. Add remaining ingredients except for pears. With the mixer on low, slowly pour wet mixture into your batter, 1/3 at a time. Once batter is well mixed, fold in pears. Roll dough into a 3-4” diameter log. Slice dough at about a 60˚ angle, forming about 15 triangle scones.
Bake 25 mins until tops are golden brown.

No comments:

Post a Comment