Pear Cranberry Scones

Pear Cranberry Scones

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

servings 245 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper or coat with cooking spray.
  3. In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.
  4. In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil.
  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.
  6. Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones.
  7. Bake for 12-15 minutes or until tops are lightly browned.
  8. For the glaze, whisk all ingredients together until smooth and creamy.
  9. Drizzle on warm scones.

Reviews

Read all reviews 4
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I'm not too familiar with making scones, so my review may not be educated. The dough seemed very wet, therefore when I dropped on parchment paper with a cookie scoop, they spread and baked rathe...

This was amazing and very easy to do. I made no changes and they were delicious. I had them with my coffee this morning, heavenly.

Use buttermilk instead of the silk and the scones will rise beautifully and taste much better too!

I followed the recipe and my first batch turned out like flat round pancakes, slightly raised.

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