Pear Cranberry Scones

Chopped fresh pears, dried cranberries, and orange zest make delicious scones for breakfast, brunch, or tea time.

Step: 1

Preheat oven to 375 degrees F.

Step: 2

Line a baking sheet with parchment paper or coat with cooking spray.

Step: 3

In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.

Step: 4

In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil.

Step: 5

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.

Step: 6

Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones.

Step: 7

Bake for 12-15 minutes or until tops are lightly browned.

Step: 8

For the glaze, whisk all ingredients together until smooth and creamy.

Step: 9

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.