Maple Pear Scones
We are in the middle of pear season, so it is the perfect time to use up those ripe pears in baked goods! These scones are simple, but so good and ready in under an hour. They happen to be vegan as well, since they are made with coconut instead of butter, milk and eggs. They make the perfect weekend morning treat and a great addition to a brunch spread, or to enjoy with some tea or coffee!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F degrees.
- Line a sheet pan with parchment.
- In a large bowl, combine the flour, sugar, coconut oil, baking powder, cinnamon and salt. Mix together with hands just until small clumps are formed and the coconut oil is in pea sized pieces.
- Add the pears, coconut milk, vanilla, and maple and mix with hands just until it comes together but is still clumpy (you don’t want to over mix). It should hold together when squeezed, if it doesn’t add a touch more milk.
- Form into a 4 inch wide log on a cutting board, then cut into 8 triangles. Place on the sheet of parchment, spaced evenly apart. Brush with a little coconut milk, and sprinkle with maple sugar. Place in the oven, and bake for 15 minutes, then take out of the oven and reshape with two bench scrapers or spatulas if they have spread too much, then place back in the oven and bake another 15 until lightly brown.
- Remove from the oven and brush with maple syrup. Let cool at least 10 minutes before enjoying.
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