Equipment Needed: Vitamix if grinding your own flour, a food processor, and two 3 quart glass oblong Pyrex baking dishes

The Scones

1. Mix the white bean flour, coconut milk, and lemon juice together in a bowl. Let it sit at least one hour. (The purpose is to soak the white bean flour to help with digestion.) It will turn into a paste like consistency. That’s OK! It’s also OK if it sits a little longer than an hour.
2. If you are using pre-frozen pear puree, make sure to pull it out of the freezer, remove it from the ziploc bag, and let it begin the thawing process in a bowl.
3. Line two 3 quart oblong glass baking dishes with parchment paper and preheat the oven to 375° F.
4. In another mixing bowl, thoroughly mix the rest of the dry ingredients together — the buckwheat flour, ground flax seeds, coconut flour, gelatin, baking soda, salt, stevia, and optional cinnamon.
5. Place the white bean flour/coconut milk/lemon juice mixture, the butter, the pear puree (whether it’s frozen or thawed), and the vanilla in a food processor. Blend into smooth.
6. Chop the rhubarb + strawberries if you haven’t done so yet. Chopping them now gives the white bean flour more time to soak.
7. Take the wet mixture from the food processor and mix it with the dry ingredients in the mixing bowl.
8. Once the dough is thoroughly mixed, add the diced rhubarb and strawberries. Carefully, evenly distribute throughout the dough.
9. Use a trigger ice cream scoop to scoop out the dough in rounded balls. Place scoops on the parchment paper lined glass baking dish.
10. Bake @ 375° F for 25 to 28 minutes or until done.

The Glaze

1. In a double boiler, melt 1/2 cup Sunspire white chocolate chips with 2 Tablespoons of coconut milk or heavy whipping cream. Stir well. Drizzle on scones. Scones should not be hot when applying the drizzle, but it is OK if they are warm.

Notes:

1. Please read this post on how I prepare my pureed pears. I have had some people use unripe pears for their pear puree and the recipe doesn’t quite work as well. For this recipe, I simply pulled out one of my previously frozen 3/4 cup pear puree packets. I let it sit on the counter for a little bit but it was mostly frozen when I worked it into the recipe.
2. I make my own buckwheat flour in a Vitamix with raw, hulled buckwheat. Make sure you do not use unhulled buckwheat flour, which is darker in color and would provide a different flavor.
3. I made these both with and without the 1/8 teaspoon cinnamon. I couldn’t decide which version I liked better! You decide.
4. Pulsing the diced rhubarb in your food processor may help minimize any crunchy texture issues.
5. Note that the rhubarb and strawberry mix-ins are MAXIMIZED. It will feel like there are too many! It’s OK, it will still work. Make sure not to pack down the measuring cups or you will have too much.
6. Baking time is for baking the scones on a glass Pyrex dish. If you are using a different type of pan, the baking time may be different.
7. I like them best generously dusted with Saigon cinnamon on top of the white chocolate glaze.