Oat and Pear Scones (GF, V)

5 from 2 votes

Oat and Pear Scones (GF, V)

Learn how to make healthy oat and pear scones, made with 100% oats (oat flour and rolled oats). The scones are gluten-free, vegan, and easy to make, too.

Prep Time15

Cook Time22

Total Time37

Servings:

Author: Camilla

Ingredients

1 cup oat flour purchased, or grind whole oats in food processor--GF, if needed
1 cup rolled oats (old fashioned oats or quick cooking oats) (certified GF, as needed)
1/3 cup natural cane sugar (or coconut sugar)
2 1/4 tsp baking powder (certified GF, as needed)
1 tsp ground cardamom
1/4 tsp fine sea salt
1/3 cup solid coconut oil cut into chunks
1 flax egg (see notes below) (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--not too fine!

US Customary - Metric

Instructions

Preheat oven to 400°F (200C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the oat flour, oats, sugar, baking powder, cardamom and salt. Using your fingers, a pastry blender or two knives, cut in the coconut oil until the mixture crumbly.
In a small bowl, whisk the flax egg and milk until blended. Add to the flour mixture and stir until just blended. Carefully fold in pears.
Turn dough out onto a surface lightly dusted with oat flour. Gently pat into two 6-inch (15 cm) circles, about 3/4 inch (2 cm) thick. Cut each circle into 6 wedges and place 2 inches apart on prepared baking sheet.
Bake in preheated oven for 17 to 22 minutes or until golden brown and firm to the touch.
Transfer scones to a wire rack and let cool for 5 minutes. Serve warm or let cool completely.

Notes

Flax Egg: to make a flax egg, mix 4 teaspoons flaxseed meal (ground flax seeds) with 1/4 cup water. Let stand 5 minutes to thicken.

Storage Tip: Store the cooled scones in an airtight container in refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature for 15 to 30 minutes before serving.

Nutrition