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Pear Cranberry Scones
Sweet pears and tart cranberries combine in crumbly scones under a fresh orange glaze.
Servings: 12 Scones
| Ingredients | ||
| 1/4 cup | 50 ml | Sugar |
| 1 tablespoon | 15 ml | Baking powder |
| 1 teaspoon | 5 ml | Baking soda |
| 1/2 teaspoon | 2 ml | Salt |
| 1 cup | 250 ml | Silk unsweetened |
| 1/4 cup | 50 ml | Orange juice |
| 1/3 cup | 75 ml | Dried cranberries |
| 2 teaspoons | 10 ml | Grated orange zest |
| 1/4 cup | 50 ml | Canola oil |
| 1 cup | 250 ml | Coarsely chopped peeled pears |
| 2 cups | 500 ml | Confectioner’s sugar |
| Scones | ||
| 2 cups | 500 ml | Flour |
| 1 tablespoon | 15 ml | Grated orange rind |
| 3-4 tablespoons | 45-60 ml | Fresh orange juice |
Preparation
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or coat with cooking spray.
Prepare scones. In a large bowl, whisk together the flour, sugar, baking powder and baking soda. Set aside.
In a separate bowl, whisk together the Silk, orange juice, cranberries, orange zest and canola oil. Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears.
Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones. Bake for 12-15 minutes or until tops are lightly browned. Cool and drizzle with the orange glaze.
Prepare glaze: Whisk all ingredients together until smooth and creamy. Drizzle on warm scones, reserving some for dipping.
| Nutrition Information (per scone with 1 Tbsp glaze): | |
| 183 | calories |
| 3g | protein |
| 32g | carbohydrate |
| 5g | fat (25% of calories from fat) |
| 0g | saturated fat |
| 0mg | cholesterol |
| 327mg | sodium |
| 1g | fibre |
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