VANILLA PEAR SCONES

Below are the plain scones that were glazed with the egg wash.

If you can separate the scones easily like this, that's great, but if not you can follow the instructions below for an equally easy method. The plain scones are easier to separate before baking. With the Vanilla Pear Scones, demarcate and cut as far as possible, and follow the directions below.

VANILLA PEAR SCONES

Fabulous! We love this recipe my husband and I. It is a substantial scone with pockets of jam-like pear. This is definitely a moderate carb scone, unless you use the Keto Bake Mix, but how nice to be able to enjoy the taste of pear again. These scones are unusual in the sense that you make a rectangle out of the sticky, moist dough. It bakes up beautifully. I have made this recipe several times. I have also made the scones without anything in them and with the optional glaze; they are still so good. You don’t need butter on these scones. They taste good by themselves with the pear pieces in them. I also have some pear muffins coming. Stay tuned! Disclaimer: I do not test my recipes with the Keto Bake Mix, but they are fully interchangeable; do read the instructions though as you need a little more. The Keto Bake Mix is a little less robust.

2 cups Gluten-Free Bake Mix 2, OR (500 mL)

2 ¹/₄cups Keto Bake Mix (550 mL)

2¹/₂tsp baking powder (12 mL)

¹/₃cup butter (75 mL)

1 egg

Liquid sweetener to equal ¹/₃cup sugar (75 mL)

¹/₃cup heavy cream, OR whipping cream (75 mL)

¹/₄cup sour cream (60 mL)

2 tsp vanilla extract (10 mL)

1 small pear, peeled and cut into small pieces

Glaze (optional):

1 egg, fork beaten

1 tbsp cream (15 mL)

In medium bowl, whisk together Gluten-Free Bake Mix 2, OR Keto Bake Mix and baking powder. Cut butter into the dry ingredients or rub it in with your fingers until the mixture looks like coarse breadcrumbs.

In another bowl, stir egg, liquid sweetener, heavy cream, OR whipping cream, sour cream and vanilla extract together. Add to dry ingredients, mixing well. Stir in small pear pieces. Pat onto a lightly “floured” piece of parchment paper (use a little bake mix) on a cookie sheet, pat into a rectangle large enough to cut into 8, almost 1-inch (2.5 cm) high scones. Use a sharp knife and demarcate the scones, but do not worry if you cannot cut all the way through with ease (the dough will be moist and sticky). Bake 13 minutes. Remove from oven and carefully separate the scones slightly. Cover lightly with foil and bake a further 2 to 5 minutes until golden brown. Do not overbake.

Glaze (optional): In small bowl, combine fork-beaten egg and cream. Brush onto the scones before baking. This is especially nice if you are making plain scones without the fruit.

Yield: 8 scones

1 scone/Plain/Keto (Plain without pear)

256.0/254.3/284.8 calories

5.9/6.2/8.6 g protein

21.0 /26.8/25.4 g fat

0.6/0/3.6 g fiber

9.4/6.9/4.7 g net carbs

ANOTHER RECIPE YOU MAY ENJOY

CINNAMON SWIRL SNOW-CAPPED MUFFINS