Rating: 3.44 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Chopped fresh pears, dried cranberries, and orange zest make delicious scones for breakfast, brunch, or tea time.

Recipe Summary test

Servings:
12
Yield:
12 scones
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Scones:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Line a baking sheet with parchment paper or coat with cooking spray.

  • In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.

  • In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil.

  • Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears.

  • Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones.

  • Bake for 12-15 minutes or until tops are lightly browned.

  • For the glaze, whisk all ingredients together until smooth and creamy.

  • Drizzle on warm scones.

Nutrition Facts

245 calories; protein 2.3g; carbohydrates 47.8g; fat 5.3g; sodium 328.3mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
04/16/2015
I'm not too familiar with making scones, so my review may not be educated. The dough seemed very wet, therefore when I dropped on parchment paper with a cookie scoop, they spread and baked rather flat. Maybe I used too much liquid? The dough needs a pinch of salt. The scones were very tender and light. Not heavy and dense. The flavors were spot on, however, I'm not sure the pears add any flavor. Next time I will chop them fairly small so as to not have chunks of clear pear falling out of the scone. I will definitely make them again doing the following... 1. Less liquid 2. Add salt to the dough. 3. Chop the pears small. Baking temp and time was right on. Adding a little butter to the warm scones help compensate for the lack of salt in the dough. Read More
(6)

Most helpful critical review

Rating: 3 stars
01/16/2020
These came out of the oven gorgeous with that subtle sweetness typical of scones. My husband called them impressive but I was not as impressed. I baked them until golden brown but even after thoroughly cooling they were very soft almost a too-moist cake texture rather than the harder scone texture I was hoping for. I subbed melted coconut oil for the canola and maybe that was the issue? But since I am not a fan of canola oil I don t keep it on hand. I didn t care for the glaze taste and I think some almond or vanilla flavor in both the scone and the glaze could improve it. Appearance: 5 stars. Texture: 2 stars Taste: 3 stars Read More
9 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/16/2015
I'm not too familiar with making scones, so my review may not be educated. The dough seemed very wet, therefore when I dropped on parchment paper with a cookie scoop, they spread and baked rather flat. Maybe I used too much liquid? The dough needs a pinch of salt. The scones were very tender and light. Not heavy and dense. The flavors were spot on, however, I'm not sure the pears add any flavor. Next time I will chop them fairly small so as to not have chunks of clear pear falling out of the scone. I will definitely make them again doing the following... 1. Less liquid 2. Add salt to the dough. 3. Chop the pears small. Baking temp and time was right on. Adding a little butter to the warm scones help compensate for the lack of salt in the dough. Read More
(6)
Rating: 5 stars
05/04/2016
This was amazing and very easy to do. I made no changes and they were delicious. I had them with my coffee this morning heavenly. Read More
(1)
Rating: 4 stars
12/20/2015
Use buttermilk instead of the silk and the scones will rise beautifully and taste much better too! Read More
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Rating: 2 stars
03/22/2020
I love scones and making them. These are not really scones. They came out flat, cake-like and with low flavor. Next time I'll add the cranberries and pears to my standard recipe. Read More
Rating: 4 stars
04/13/2018
Added the salt to the batter. Used reconstituted buttermilk. Thanks will make again. Read More
Rating: 4 stars
06/08/2019
I m not a baker by any stretch of the imagination but I love scones. We had a lot of leftover pears after a sale at our local market and my wife wanted to use them. So we gave it a try...easy quick and pretty foolproof even with my lack of skills. The orange glaze really takes it over the top. I made nine larger scones rather than the dozen the recipe prescribed. I guess it s an American thing. I ll definitely be adding this to Sunday morning family breakfast often. Read More
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Rating: 1 stars
02/11/2016
I followed the recipe and my first batch turned out like flat round pancakes slightly raised. Read More
Rating: 3 stars
01/16/2020
These came out of the oven gorgeous with that subtle sweetness typical of scones. My husband called them impressive but I was not as impressed. I baked them until golden brown but even after thoroughly cooling they were very soft almost a too-moist cake texture rather than the harder scone texture I was hoping for. I subbed melted coconut oil for the canola and maybe that was the issue? But since I am not a fan of canola oil I don t keep it on hand. I didn t care for the glaze taste and I think some almond or vanilla flavor in both the scone and the glaze could improve it. Appearance: 5 stars. Texture: 2 stars Taste: 3 stars Read More