Royal wedding pear and coriander scones

Name: Royal wedding pear and coriander scones
Total time: 45 min
Yield: 8 servings
Ingredients: 1 asian pear; 272 g nut meal; 1 tsp baking powder; 0.5 tsps salt; 8 Tbsps unsalted butter; 50 g turbinado sugar; 2 free range eggs; 115 ml sour cream; 1 tsp cilantro

Royal Wedding Pear and Coriander Scones are a gluten-free and lacto ovo vegetarian breakfast option, typical of European cuisine. They are ideal for weddings and take approximately 45 minutes to prepare. This recipe covers 4% of your daily requirements of vitamins and minerals.

Ingredients

asian pear

nut meal

272 g

baking powder

1 tsp

salt

0.5 tsps

unsalted butter

8 Tbsps

turbinado sugar

50 g

free range eggs

sour cream

115 ml

cilantro

1 tsp

Method

Preheat your oven to 40
In a large bowl, whisk together flour, soda, powder and salt.
Cut in the butter with your fingers until grainy, like cornmeal.
Add sugar and whisk in.
Add pear and toss in.
Make a well in the center and fill with 1 egg and sour cream.
Mix in with a fork until the dough comes together.
Turn out onto a floured board and knead slightly until smooth.
Roll into a log and cut into 8 triangles and place on an ungreased cookie sheet.
Place the coriander between two pieces of wax paper and gently break with a rolling pin until crushed. Try not to lose yourself in the gorgeous fragrance!
Gently wash the tops of the scones with the remaining beaten egg and sprinkle with coriander.
Bake for 16 minutes or until browned on top.