Ginger Pear Scones

Ginger Pear Scones
2 cups organic whole wheat flour
1 1/2 cups spelt flour
2 tbsp baking powder
1 tsp salt (only if using unsalted butter)
1 tsp ginger powder
2 tbsp organic raw cane sugar
1 cup butter
1 1/4 cups whole cow'smilk or coconut milk
2 small ripe pears
small dice
2 tbsp diced candied ginger
1 egg
1/4 cup slivered almonds
1 tbsp turbinado sugar
Scones are incredibly simple yet can be very tedious to make. Its important with this recipe to pay attention to moisture and adjust accordingly. The outcome is a nutty and spicy-sweet scone that is both flakey and moist. Using whole wheat flour with the addition of spelt flour is a far better alternative to white flour, which lacks the fiber, protein, and nutrients located in the bran and germ of the grains. Non-conventional, organic whole-wheat flour and spelt flour both contain gluten, but in far smaller amounts than conventional white flour, and is perfectly healthy for people without gluten intolerance.
Preheat oven to 350.
Sift together flours, baking powder, salt, ginger, and sugar.
Cut cold butter into very small pieces, and incorporate into flour by pressing between your fingers. This can also be done in a food processor or kitchen aid, just be sure not to over work the butter.
Once the dough has a sand-like consistency, create a well in center and pour in milk. Mix using your hands or a wooden spoon. The dough should come together into one piece, and should not be dry and flaky or too sticky. Add more flour or milk as needed.
When the dough is almost entirely uniform, incorporate diced pears and candied ginger.
On a clean and floured work surface, form the dough to a 1.5” tall round. Using a floured 3” cutting ring, cut the dough into 10 or so rounds, reforming the dough when you run out of room. Note that the more times you press together the dough after cutting, the less uniform your scones will be.
Arrange on a parchment-lined and greased baking sheet. Brush each scone with egg wash and top with a pinch of slivered almonds and turbinado sugar.
Bake 20 minutes. Serve warm with a slice of salted butter and a drizzle of honey.
source: The Rose Bakery Cookbook
If you don’t have a pastry cutter, use a knife to slice the dough into 8 triangular pieces instead of cutting rounds. You may need to increase the baking time by 3-5 minutes since the slices are larger.
Allergens: Gluten, dairy, nuts
Diet Direction: Building. While this recipe probably contains a higher level of carbs to fat, it is not a recipe I would prepare for someone on a cleansing diet, because it contains a large amount of fat in addition to carbohydrates, and it contains common allergens, which should be avoided on the cleansing diet.