Royal Wedding Pear and Coriander Scones
1 pear, peeled, cored and chopped
2 cups of gluten-free flour
1 teaspoon xanthan gum)
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cubed
1/4 cup sucanat
2 eggs, separated
1/2 cup sour cream
1 teaspoon coriander
Preheat your oven to 400°.
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.