Pear And Ginger Scones
Make sure you use dried crystallized ginger in this recipe
Makes enough for: 8 scones
Ingredients
- 300 g flour, plus extra for dusting
- 50 g coconut sugar
- 15 mls baking powder
- 5 mls ground cinnamon
- 3.75 mls bicarbonate of soda
- 125 g salted butter, cubed
- 100 g dried pears
- 50 g dried crystallized ginger
- 200 g yoghurt
- Vanilla or cinnamon sugar for dusting
Method
- Preheat the oven to 195˚ Celsius
- Place the flour, sugar, baking powder, cinnamon, and bicarbonate of soda into a mixing bowl
- Whisk to combine then add the butter and rub in using your fingers
- Place the pears and ginger into a blender and blitz until finely chopped then add to the flour
- Stir to combine then add the yoghurt and bring together into a dough using a butter knife
- Turn out onto a lightly dusted surface and shape into a disc, 3cm high
- Cut into 8 wedges and place onto a lined baking tray
- Dust the top of the scones with vanilla sugar and place into the oven and bake for 28 minutes
- Remove from the oven and leave to cool on the tray for 10 minutes
- Place onto a wire rack and leave to cool completely before serving