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Oat and Pear Scones (GF, V) Recipe

Oat and Pear Scones (GF, V) Recipe
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★★★★★

5 from 7 reviews

These gluten-free, vegan oat and pear scones are a wholesome and flavorful treat, combining the natural sweetness of fresh pears with the fragrant spice of cardamom. Made with wholesome oat flour and rolled oats, and gently sweetened with natural cane sugar, these scones have a tender crumb and a golden crust. Perfect for breakfast or an afternoon snack, they are easy to prepare and bake quickly to a delightful golden-brown finish.

Ingredients

Scale

Dry Ingredients

  • 1 cup oat flour (purchased, or grind whole oats in food processor—certified gluten-free if needed)
  • 1 cup rolled oats (old fashioned or quick cooking oats, certified gluten-free as needed)
  • 1/3 cup natural cane sugar or coconut sugar
  • 2 1/4 tsp baking powder (certified gluten-free as needed)
  • 1 tsp ground cardamom
  • 1/4 tsp fine sea salt

Wet Ingredients

  • 1/3 cup solid coconut oil, cut into chunks
  • 1 flax egg (see notes for preparation) or 1 large egg if not vegan
  • 2 tbsp nondairy milk (such as almond, oat, or soy milk) or dairy milk if not vegan
  • 1 1/4 cups chopped fresh pears (peeled or unpeeled, not too fine)

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the oat flour, rolled oats, natural cane sugar, baking powder, ground cardamom, and fine sea salt until well combined.
  3. Cut in coconut oil: Using your fingers, a pastry blender, or two knives, cut the solid coconut oil into the dry mixture until it resembles coarse crumbs, ensuring the oil is evenly distributed.
  4. Add wet ingredients: In a small bowl, whisk together the flax egg and non-dairy milk until blended. Pour this mixture into the dry ingredients and stir gently until just combined.
  5. Fold in pears: Carefully fold in the chopped fresh pears, making sure they are evenly incorporated without overmixing the dough.
  6. Shape dough: Turn the dough out onto a clean surface lightly dusted with oat flour. Gently pat it into two 6-inch (15 cm) circles, approximately 3/4 inch (2 cm) thick.
  7. Cut into wedges: Slice each circle into 6 wedges. Place the wedges about 2 inches apart on the prepared baking sheet to allow room for rising.
  8. Bake scones: Bake in the preheated oven for 17 to 22 minutes, or until the scones are golden brown and firm to the touch.
  9. Cool scones: Transfer the baked scones to a wire rack and allow them to cool for about 5 minutes. Serve warm or let them cool completely before enjoying.

Notes

  • To make a flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for 5-10 minutes until it forms a gel-like consistency.
  • For gluten-free oats and oat flour, ensure products are labeled certified gluten-free.
  • Use fresh pears that are ripe but firm to avoid excess moisture in the dough.
  • These scones can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Freeze baked scones for up to 1 month; thaw and warm before serving.
  • For added flavor, a small handful of chopped nuts or dried fruit can be folded into the dough.

Nutrition

Keywords: oat scones, pear scones, gluten free scones, vegan scones, cardamom scones, healthy breakfast, dairy free, plant based

Find it online: https://www.sanacooks.com/oat-and-pear-scones-gf-v-recipe/