Royal Wedding Pear and Coriander Scones

Royal Wedding Pear and Coriander Scones

Royal Wedding Pear and Coriander Scones might be just the breakfast you are searching for. This recipe makes 8 servings with 284 calories, 5g of protein, and 16g of fat each. For 63 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. Head to the store and pick up salt, flour, coriander, and a few other things to make it today. This recipe is typical of European cuisine. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 3 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Wedding. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 15%. Similar recipes are 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.

1 pear, peeled, cored and chopped
1 cup red quinoa
2 cups of gluten-free flour
1 cup red quinoa
gluten free all purpose flour
1 teaspoon xanthan gum)
1 cup red quinoa
xanthan gum
1 teaspoon baking soda
1 cup red quinoa
baking soda

1 tablespoon baking powder
1 cup red quinoa
baking powder
1/2 teaspoon salt
1 cup red quinoa
table salt
8 tablespoons cold unsalted butter, cubed
1 cup red quinoa
unsalted butter

1/4 cup sucanat
1 cup red quinoa
turbinado sugar
2 eggs, separated
1 cup red quinoa
1/2 cup sour cream
1 cup red quinoa
sour cream

1 teaspoon coriander
1 cup red quinoa


  • Step 1 : Preheat your oven to 40
  • Step 2 : In a large bowl, whisk together flour, soda, powder and salt.
  • Step 3 : Cut in the butter with your fingers until grainy, like cornmeal.
  • Step 4 : Add sugar and whisk in.
  • Step 5 : Add pear and toss in.
  • Step 6 : Make a well in the center and fill with 1 egg and sour cream.
  • Step 7 : Mix in with a fork until the dough comes together.
  • Step 8 : Turn out onto a floured board and knead slightly until smooth.
  • Step 9 : Roll into a log and cut into 8 triangles and place on an ungreased cookie sheet.
  • Step 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!
  • Step 11 : Gently wash the tops of the scones with the remaining beaten egg and sprinkle with coriander.
  • Step 12 : Bake for 16 minutes or until browned on top.
  • This recipe is vegetarian. Vegetarian