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makes 6-8
scones:
1/3 cup pureed pears fresh cooked, canned, or baby food pears (IC friendly)
1/4 cup milk
1/4 cup brown sugar, packed
1-1/3 cup all-purpose flour
1/2 tsp. salt
1-1/4 tsp. ground cinnamon(if can tolerate)
4 tsp. baking powder
4-1/2 Tbsp. butter, softened
1 egg white
filling:
1 Tbsp. flour
1/3 cup sugar
3 medium size ripe pears, peeled and sliced
1/4 cup water
For the scones, mix together the pureed pears, milk, and brown sugar in a small bowl. In another bowl, sift together the flour, salt, cinnamon, and baking powder. With a pastry blender, cut the butter into the flour mixture until the texture resembles fine dry breadcrumbs. Make a well in the center of the dry ingredients and pour in the milk mixture. Mix with a spoon until it forms a dough. Turn out on a floured surface and knead 3 or 4 times quickly. Pat out to a thickness of about 3/4-inch. With a 2-1/2 inch cookie cutter, mark out rounds on the dough, then cut through with a knife. (The dough will be quite soft so a biscuit cutter won't work well to cut with.) Place each round on a greased (or non-stick) baking sheet, about an inch or so apart. Brush the tops with egg white. Bake in a 425 degree F. oven for 12 to 14 minutes. Remove and let cool.
Meanwhile, make the filling:
Mix the flour and sugar in a small saucepan. Add the raw pear slices and the water, stirring to coat the pears. Cook over low to medium heat until they are soft, stirring often. This will take about ten minutes. Set aside to cool off. To assemble, split each cooled scone with a knife and spoon in some of the cooked pears.
scones:
1/3 cup pureed pears fresh cooked, canned, or baby food pears (IC friendly)
1/4 cup milk
1/4 cup brown sugar, packed
1-1/3 cup all-purpose flour
1/2 tsp. salt
1-1/4 tsp. ground cinnamon(if can tolerate)
4 tsp. baking powder
4-1/2 Tbsp. butter, softened
1 egg white
filling:
1 Tbsp. flour
1/3 cup sugar
3 medium size ripe pears, peeled and sliced
1/4 cup water
For the scones, mix together the pureed pears, milk, and brown sugar in a small bowl. In another bowl, sift together the flour, salt, cinnamon, and baking powder. With a pastry blender, cut the butter into the flour mixture until the texture resembles fine dry breadcrumbs. Make a well in the center of the dry ingredients and pour in the milk mixture. Mix with a spoon until it forms a dough. Turn out on a floured surface and knead 3 or 4 times quickly. Pat out to a thickness of about 3/4-inch. With a 2-1/2 inch cookie cutter, mark out rounds on the dough, then cut through with a knife. (The dough will be quite soft so a biscuit cutter won't work well to cut with.) Place each round on a greased (or non-stick) baking sheet, about an inch or so apart. Brush the tops with egg white. Bake in a 425 degree F. oven for 12 to 14 minutes. Remove and let cool.
Meanwhile, make the filling:
Mix the flour and sugar in a small saucepan. Add the raw pear slices and the water, stirring to coat the pears. Cook over low to medium heat until they are soft, stirring often. This will take about ten minutes. Set aside to cool off. To assemble, split each cooled scone with a knife and spoon in some of the cooked pears.
