Chopped fresh pears, dried cranberries, and orange zest make delicious scones for breakfast, brunch, or tea time.
Preheat oven to 375 degrees 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.
For the glaze, whisk all ingredients together until smooth and creamy.
Drizzle on warm scones.
Per Serving: 245 calories; protein 2.3g; carbohydrates 47.8g; fat 5.3g; sodium 328.3mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.