Royal Wedding Pear and Coriander Scones

You can never have too many Scottish recipes, so give Royal Wedding Pear and Coriander Scones a try. This breakfast has 284 calories, 5g of protein, and 16g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 8 and costs 63 cents per serving. A mixture of cream, flour, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 3 people were impressed by this recipe. It will be a hit at your Wedding event. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Lemon Berry Stripe Cake for a Royal Wedding, Royal Wedding Blend Of White Earl Grey & Rose Victoria Sponge, and A Royal Tea Party and Vanilla Cream Scones are very similar to this recipe.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat your oven to 40

2. In a large bowl, whisk together flour, soda, powder and salt.

3. Cut in the butter with your fingers until grainy, like cornmeal.

4. Add sugar and whisk in.

5. Add pear and toss in.

6. Make a well in the center and fill with 1 egg and sour cream.

7. Mix in with a fork until the dough comes together.

8. Turn out onto a floured board and knead slightly until smooth.

9. Roll into a log and cut into 8 triangles and place on an ungreased cookie sheet.

10. 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!

11. Gently wash the tops of the scones with the remaining beaten egg and sprinkle with coriander.

12. Bake for 16 minutes or until browned on top.

Nutrition Information:

covered percent of daily need