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  1. Home
  2. Foodiful Recipe

Pear & blackberry scone round

This gluten free dessert, full of fresh blackberries and a ripe pear, will make you fall in love with cake once again. Expect a smile on everyone's face! - by Alison Pickel
  • 27 Mar 2017
Pear & blackberry scone round
Cook: 55 Minutes - easy - Makes 1 - gluten-free - pregnancy-safe
Proudly supported by
This gluten free dessert, full of fresh blackberries and a ripe pear, will make you fall in love with cake once again. Expect a smile on everyone's face!

Ingredients

250 g gluten-free self-raising flour, plus a little extra for dusting

1 tsp baking powder

200 g ground almonds

2 tsp ground cinnamon

115 g cold butter, cubed

50 g caster sugar, plus extra for sprinkling

200 ml buttermilk

a little milk, if needed

100 g blackberries

1 ripe pear, peeled, cored and diced into 1 cm pieces

1 egg, beaten

Method

  1. Heat oven to 190C/170C fan. Line a baking tray with baking paper. Mix the flour, baking powder, xanthan gum (if using), almonds, cinnamon and a pinch of salt in a large bowl.
  2. Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and buttermilk, and mix to a soft dough, adding a little milk if it seems dry. Add the berries and pear, and gently bring the dough together with your hands.
  3. Put the dough on a floured work surface and shape into a 23cm round, then transfer to the baking sheet using a large spatula. Brush the top with egg and sprinkle with a little sugar. Using a sharp knife, score the round into 8 wedges, cutting nearly all the way through, but leaving the wedges attached at the base.
  4. Bake for 40 mins until golden and the bottom sounds hollow when tapped – cover with foil if the scone starts to look too dark. Serve on the day you bake it.

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