Ingredients

The following ingredients have 8 Servings
  • 1 Cup Buckwheat Flour
  • 1/2 Cup Sorghum Flour
  • 1/2 Cup Quinoa Flakes
  • 2 Tsp Baking Powder
  • 1/2 Cup Pear Puree*
  • 1/2 Cup Chopped Seckel Pear
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/2 Tsp Cinnamon
  • 2 TB Stevia Syrup
  • 1 Seckel Pear (sliced, halved, for topping)
  • 2 TB Chopped Unsalted Shelled Pistachios (for topping)

Instruction

  • Preheat the oven to 400°F.
  • In a large mixing bowl, combine all ingredients expect the sliced seckel pear and pistachios. Mix until you form a nice dough ball. Place this mound of dough on a baking sheet with a Silpat.
  • Smooth out the mound of dough into about a 1 inch thickness. Cut the dough 4 times to create 8 triangular scones. Gently space them out a bit.
  • Place a sliced pear half on each scone and then sprinkle with the pistachios.
  • Bake in the oven for 20 minutes. Remove and let cool.