Is there anything as scrumptious on a cool October morning as a hot cup of dark coffee and something tasty fresh from the oven? I just love the way our home smells when baking is in the oven and the scent of sweet goodness is filling the air. It always makes the home so cozy and a pleasure to be in. A few of my favourite morning goodies to bake are muffins, loaves, and scones. There are so many variations to try – just like these spiced cranberry pear scones. Often, we think of apples around this time of year, but there are a lot of delicious pears in the market as well. They work wonderfully in baking and pair well with tart cranberries. Do you love cranberries? I think they are amazing in baking and sauces.
What makes these gluten-free scones a delight is the sweet/tart mixture and comforting oats. They crumble a little bit in your hands as you eat them, but they melt in your mouth and taste ever so delightful. Not only are they perfect for breakfast, they make a yummy after-school or tea time snack.
I made these on a cold, bright morning and as they baked, Abigail and I decorated our home with fall accents; a pumpkin here, a leaf garland there. She was rather fond of all the miniature pumpkins around the living room and decided to turn a few into drums – clever girl. Have you decorated your home for the season? (tweet me your decorations, I’d love to see them)
Enjoy these spiced cranberry pear scones this fall, while the cranberries are fresh in store – they really are a treat!
- 1 cup gluten-free oat flour
- 1 cup gluten-free oats
- ⅓ cup natural cane sugar
- 2-1/4 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅓ cup solid coconut oil, cut into chunks
- 1 large egg (or flax "egg")
- 2 tbsp almond milk
- 1 cup chopped fresh pears
- 3/4 halved fresh cranberries
- Preheat oven to 400°F. Grease with coconut oil or line a large baking sheet with parchment paper
- In a large bowl, whisk together oat flour, oats, sugar, baking powder, spices and salt.
- Using a pastry blender or two knives, cut in coconut oil until crumbly.
- In a small bowl, whisk the egg and almond milk. Add to the flour mixture and stir until just blended; fold in pears.
- Turn dough out onto a surface lightly dusted with oat flour. Gently pat into two 6-inch circles, about ½ inch 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.