Description
These Oat and Pear Scones are a wholesome, gluten-free treat perfect for breakfast or afternoon tea. Made with oat flour, rolled oats, fresh pears, and naturally sweetened with cane sugar, they offer a moist, flavorful texture enhanced by a hint of cardamom and the richness of coconut oil. Vegan-friendly using a flax egg and nondairy milk, these scones provide a nutritious and comforting baked good that pairs beautifully with your favorite tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour (certified gluten-free if needed)
- 1 cup rolled oats (old fashioned or quick cooking, 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 (1 tbsp flaxseed meal + 3 tbsp water, whisked, or 1 large egg if not vegan)
- 2 tbsp nondairy milk (or dairy milk if not vegan)
- 1 1/4 cups chopped fresh pears (peeled or unpeeled, chopped into medium pieces)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the oat flour, rolled oats, cane sugar, baking powder, ground cardamom, and fine sea salt until evenly combined.
- Incorporate Coconut Oil: Using your fingers, a pastry blender, or two knives, cut the solid coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a small bowl, whisk the flax egg with nondairy milk until blended thoroughly.
- Add Wet to Dry: Pour the wet mixture into the dry ingredients and stir just until combined; avoid overmixing to keep the scones tender.
- Fold in Pears: Gently fold in the chopped fresh pears, distributing them evenly throughout the dough.
- Shape Dough: Turn the dough out onto a surface lightly dusted with oat flour. Gently pat into two 6-inch (15 cm) diameter circles, about 3/4 inch (2 cm) thick.
- Cut Wedges: Cut each circle into 6 wedges (12 pieces total) and place them about 2 inches apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 17 to 22 minutes until the scones are golden brown and firm to the touch.
- Cool and Serve: Transfer scones to a wire rack and let cool for 5 minutes. Serve warm or allow to cool completely before storing.
Notes
- A flax egg is made by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and letting it sit for 5 minutes to thicken, acting as a vegan egg substitute.
- If not vegan, you may use 1 large egg instead of the flax egg.
- Ensure all oats and baking powders are certified gluten-free if you require gluten-free baking.
- Do not overmix the dough to keep the scones tender and flaky.
- Fresh pears should be chopped into medium-sized pieces to provide texture without making the dough too wet.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American, Gluten-Free
Nutrition
- Serving Size: 1 scone
- Calories: 170 kcal
- Sugar: 5 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: oat scones, pear scones, gluten-free scones, vegan scones, healthy breakfast, cardamom scones
