Pear & Cranberry Scones
I’m a massive fan of sweet things and a complete sucker for tea-time treats.
This scone recipe is uniquely mine and it’s divorced of any refined sugars. I’ve rather sweetened the scones with pears, cranberry, and honey.
However, the glaze is pure sugar and can be tossed aside if you’re diabetic. The reason why I think this is a little bit of a treat for someone with type 2 diabetes is that the flour that I use is stone ground. Stoneground flour is generally low in gluten, but not completely free. It is also still a carb and you should test your blood sugar level if you eat more than one of these. Fructose from the fruits is loaded with sugar.
Ingredients
1 pear, peeled and diced finely
2 tbsp honey
2 cups flour (I use Eureka Mills’ white cake flour)
3 tsp baking powder
pinch of salt
2 eggs
2/3 cup of milk
125 g butter
1/4 cup cranberries
Method
Preheat oven to 190 degrees.
Line a baking tray with parchment paper.
Sift dry ingredients together.
Rub in butter
Add cranberries and pear cubes.
Beat wet ingredients in a bowl and knife them into the dry ingredients.
Scoop spoonfuls of the mixture onto your baking sheet.
Bake for 10-13 minutes
To make the glaze, mix the icing sugar with a bit of milk and drizzle over the scones once it cools. The consistency must be thick for the glaze to harden.
