I know I haven't posted anything in forever...and I know I sound like a broken record, but I'm sorry! Once I got over my bronchitis/pneumonia I went back to my internship 5 days a week, 10-12 hours a day to try and catch up on hours. Theeeen I GRADUATED! So I am finally now able to take a breather and share some fantastic vegan recipes with you. I. am. pumped.
Back to the scones...I have never made scones before, but I would consider this a mostly successful attempt! (see my note at the end of the recipe) Cranberries and pears are wonderful winter fruits and this is a great was to showcase them. So snuggle up in your favorite blanket next to the fire, watch the snow fall, and enjoy your scone with some tasty tea. It's Christmas time! Treat yourself.
Cranberry Pear Scones
2 cups all-purp flour
1/2 cup sugar, plus 1 tbs
1 tbs baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg (I would use less nutmeg next time...1/4 tsp)
3/4 cups "pear sauce" (see below)
1/2 cup earth balance, room temp
1-2 tbs almond milk
1/2 cup fresh or frozen cranberries (I would use more cranberries next time...up to 1 cup)
1 tbs fresh lemon juice
Pear Sauce (adapted from Clean Green Simple)
4-5 ripe pears (whatever kind you'd like)
3/4 c water
1/2 - 1 tsp fresh lemon juice
1/8 tsp salt
1/4 - 1/2 tsp cinnamon (optional)
Pear Sauce: Peel pairs and cut into 1/2 inch chunks. Boil pears, water, lemon juice, salt and cinnamon for 15 minutes. Stir occasionally and decrease to about medium heat once all liquid has evaporated. Mash with a potato masher or in a processor. If making scones...leave slightly chunky.
Note: I live at 7000 feet and didn't add extra flour annnd used 2 tbs almond milk so that is most likely why mine spread out so ridiculously far. If you live above 5000 feet add 2 tbs extra flour and do not use more than 1 tbs almond milk.