Pear Cranberry Scones

From the Silk test kitchen

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Servings
12
Total Time
20 min

Pear Cranberry Scones
Ingredients

Scones

  • 2 cups (500 ml) flour
  • 1/4 cup (60 ml) sugar
  • 1 Tbsp (15 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1 cup (250 ml) Silk soy, almond or coconut beverage, any flavour except chocolate
  • 1/4 cup (60 ml) orange juice
  • 1/3 cup (75 ml) dried cranberries
  • 2 tsp (10 ml) grated orange zest
  • 1/4 cup (60 ml) canola oil
  • 1 cup (250 ml) coarsely chopped peeled pears


Glaze

  • 2 cups (500 ml) confectioner’s sugar
  • 3-4 Tbsp (45-60 ml) fresh orange juice
  • 1/2 tsp (2 ml) salt
  • 1 Tbsp (15 ml) grated orange rind (zest)

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Preparation
  • Make the scones
  • Preheat the oven to 190°C (375°F).
  • Line a baking sheet with parchment paper or coat with cooking spray.
  • In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.
  • In a separate bowl, whisk together 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. 
  • Make the glaze
  • Whisk all ingredients together until smooth and creamy.
  • Drizzle on warm scones.