Tuesday, 13 November 2012

What a Pear

Today I said goodbye to my partner in crime, my cycling companion, personal mechanic and ultimate taste-tester. He's off on an epic ride through Central America and I'm really proud of him for undertaking this once-in-a-lifetime opportunity, not to mention being totally excited for him and really, really jealous. He inspires me to better myself, to seek out adventure and to continue to challenge myself. If he's reading this, he's totally disgusted by my flattery right now. But trust me, he's a pretty rad dude. 

Here's Baz being ever so helpful. Evidently, he has a thing for tools.

As expected, this weekend was busy with last-minute packing and organizing. I wanted to make him something special for breakfast, but also wanted it to be quick and easy so that it didn't take up the whole morning. What I ended up with was a chocolate pear scone. "Blog worthy?" I asked him. He didn't really answer, as he was too busy inhaling them. The way to a man's heart, etc. These were my first attempt at making a gluten-free scone. I've been making muffins and quick-breads for years, but for some reason, the scone just wasn't something that I tried to recreate. Well, let me tell you, it's probably a good thing that I wasn't aware of the amazing tastiness that are these scones (or sconces, as my tired fingers keep typing. Crunchy!) or I'd be the size of a truck by now (and that would be an American-sized truck, not a cute Japanese one). Without further ado, I bring you these:

Pear and Chocolate Scones
Inspired by these.
Makes 6

3 pears, cored and chopped quite small
1 cup brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tsp xanthan gum
1/4 cup cane sugar
2 1/4 tsp gluten-free baking powder (or 1 1/2 tsp regular baking powder)
1/2 tsp salt
5 tbsp cold (solid) coconut oil
1 1/2 tbsp yogurt (I used goat)
1 1/2 tbsp milk (I used almond)
1/3 cup good quality chocolate chips or chopped up chunks
2 eggs

1. Heat oven to 375 degrees. Line a baking tray with parchment and place chopped pears in a single layer. Roast for 20 minutes and then remove from oven to cool. 

2. Mix flours, baking powder, sugar and salt. Add the pears, coconut oil, yogurt, milk and 1 egg and mix until well incorporated. Add the chocolate chips and mix. 

3. Line baking tray with parchment paper. Dust the baking tray with rice flour and rub your hands with rice flour as well. Pat dough into a round and cut into 6 triangles. Trust me, you need to cut and arrange the scones on the tray, as gluten-free dough doesn't have the same elasticity as glutenous dough. If you try to form the scones on the counter and transfer them, they will fall apart. And that's sad. 

4. Whisk the other egg and brush onto the tops of the scones. Sprinkle with some sugar. Arrange scones on tray and bake for 35 minutes, or until golden brown. 

5. Eat warm from the oven, with some tea and a loved one. 

Please excuse the quality of these pictures; the light in my basement suite wasn't cooperating but I NEEDED to share these with you all. So please, make them and share them with someone who you would be sad to be parted from. Or, if you're already missing someone, make these for yourself and eat your feelings. These are worth it. 


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