Fig and Walnut Pudding
If you have roughly 45 minutes to spend in the kitchen, Fig and Walnut Pudding might be a great
Royal Wedding Pear and Coriander Scones
Details
- Serving Size: 8
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 11 Points
Cuisine
- English
- Scottish
- British
- European
- morning meal
- dessert
- brunch
- breakfast
Ingredients
- 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
Instructions
In a large bowl, whisk together flour, soda, powder and salt.
Cut in the butter with your fingers until grainy, like cornmeal.
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.
Gently wash the tops of the scones with the remaining beaten egg and sprinkle with coriander.
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