Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Remove the core from the pear, and finely dice the pear. Set aside.
Finely dice the candied ginger. Set aside with the pear.
Using a coffee grinder or food processor, grind the oats into a flour.
In a medium mixing bowl, combine the oat flour, millet flour, sorghum flour, arrowroot starch, sugar, baking powder, baking soda, salt, and ground ginger. Stir until the ingredients are mixed together well.
Cut the cold ghee into the dry ingredients. This can be done using a fork and knife, with a food processor, or with your hands (if you work fast). The ghee pieces should be the size of peas. Having chunks of cold butter in the dough results in the traditional scone texture.
In a small mixing bowl, beat together the egg, water, and cream of tartar.
Stir the egg mixture into the flour mixture until the flour is moistened.
Add the pear and ginger. Continue to stir to until a dough starts to come together.
Turn the dough out onto a floured surface or a silicone mat and kneed 8 times. Cut the dough in half. Place one half into the fridge to keep it cool.
Shape the other half of the dough into a 5-inch circle. Cut it into six pieces, like a pizza. Transfer the scones to the baking sheet. Place the baking sheet in the fridge to keep the scones cool.
Repeat with the second half of the dough, so that there are 12 scones on the baking sheet.
Bake for 18 – 22 minutes. The scones should be firm and a nice golden color.
Transfer the scones to a cooling rack. Once completely cooled, store in an airtight container.
Put ghee in the refrigerator a day before you plan to make these scones. The dough can be made and shaped into scones ahead of time, and then frozen. Place the unbaked scones on a parchment lined baking sheet in the freezer for 45 minutes. Then, transfer them to a freezer bag. To bake frozen scones, place them on a parchment lined baking sheet and bake them at 400°F, adding 2-4 minutes to the baking time.
Enjoy with warm cup of tea or coffee.
Serve with cranberry sauce (ETP recipe).
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