Down-to-Earth Home Cooking for Anyone and Everyone

Pear Ginger Scones (And/Or Muffins)

Pear Ginger Scones (And/Or Muffins)

When I originally came up with this recipe, it was intended to be a recipe for muffins. And I’ve made it that way many times, and always loved the results. But recently, I was making this recipe for a friend’s birthday party, and I realized too late that I was all out of muffin cups and didn’t have time to run to the store for more. Not wanting to show up empty-handed, I improvised, and ended up with a batch of delicious scones instead. Here’s to serendipity!

INGREDIENTS:

  • 1 cup (250 mL) sorghum flour
  • 1/2 cup (125 mL) oat flour
  • 1/2 cup (125 mL) coconut flour
  • 3/4 cup (180 mL) light brown sugar
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) guar gum
  • 1/2 (2.5 mL) tsp sea salt
  • About 2 1/2 tsp (12.5 mL) powdered ginger (I’ll admit, I didn’t measure this very precisely — feel free to add a bit more or less as per your taste)
  • A pinch of nutmeg
  • 2 eggs, beaten
  • 1/2 cup (125 mL) safflower oil
  • 1/2 cup (125 mL) coconut milk
  • 1 tsp (5 mL) lemon juice
  • About 2 cups (500 mL) chopped pears (2 to 3 pears, depending on their size)
  • About 1/2 cup (125 mL) crystallized ginger, chopped into small pieces

PROCEDURE:

Preheat oven to 375˚ Fahrenheit (191˚ Celsius).

In a large mixing bowl, combine flours, sugar, baking soda, guar gum, salt, ginger, and nutmeg. In a separate mixing bowl, whisk together eggs, oil, coconut milk, and lemon juice. Add wet ingredients to dry ingredients and mix thoroughly to form a thick batter. Add chopped pears and crystallized ginger and mix so that they’re more or less evenly distributed.

If you are making this recipe as scones, form the batter into about 8 to 10 roughly evenly sized blobs. Dust a baking sheet with flour. Roll each batter-blob in the flour so that it is no longer sticky and form it into a triangular shape.

If you are making this recipe as muffins, ignore the previous paragraph entirely. Instead, add a small amount of water to the batter, enough that it is pourable but not too runny. Line a muffin tin with paper muffin cups and pour the batter in.

Bake scones/muffins until they are light golden-brown and a knife or toothpick inserted comes out clean. (This should be about 20 to 30 minutes.) Cool and enjoy!



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