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Spiced Cranberry Pear Scones

  • Author: Emily Smith
  • Cook Time: 22
  • Total Time: 22
  • Yield: 6 1x


A scrumptious breakfast packed with hearty ingredients.



  • 1 cup gluten-free oat flour
  • 1 cup gluten-free oats
  • ⅓ cup natural cane sugar
  • 21/4 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


  1. Preheat oven to 400°F. Grease with coconut oil or line a large baking sheet with parchment paper
  2. In a large bowl, whisk together oat flour, oats, sugar, baking powder, spices and salt.
  3. Using a pastry blender or two knives, cut in coconut oil until crumbly.
  4. In a small bowl, whisk the egg and almond milk. Add to the flour mixture and stir until just blended; fold in pears.
  5. 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.
  6. 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.