Chai Spiced Pear Scones

Whole-grain, refined-sugar free, vegan breakfast

I can't believe how fast October is flying by. It seems like just yesterday I was finally glad fall started. Staying in the fall spirit with these Chai Spiced Pear Scones. They're whole grain, vegan, and refined sugar free; what could be better than that?

They are subtly spiced with cinnamon, ginger, nutmeg, and cardamon and not overly sweet. The scone is biscuit like, flaky and light, even though there is very minimal fat added. The pear chunks are a perfect complement to the flaky texture; they get carmailzied and soft on the inside. The scones don't get too golden brown on the outside because of the whole wheat flour, but they are still amazing!

I developed this recipe a while ago and kept a batch in the freezer here at school to enjoy one whenever I needed it. They are the perfect on the go breakfast; I heat mine up in the microwave to thaw out and they taste like they just came out of the oven. I am very picky about my scones and these do not disappoint!

Now for the recipe!

Chai Spiced Pear Scones

10 servings

Ingredients:

2 3/4 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1/4 cup coconut oil, solid

1/4 cup maple syrup

1/4 cup pant-based yogurt (I use almond based)

1 cup unsweetened almond milk

1 tablespoon vanilla extract

1 pear, finely chopped

Directions:

1. In a large bowl, combine the whole wheat pastry flour, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom. Using a fork, cut in coconut oil until the mixture resembles bread crumbs.

2. Form a well in the center, add in the maple syrup, yogurt, almond milk, and vanilla. Mix until just combined. Fold in the finely chopped pear and cover bowl with plastic wrap. Refrigerate mixture overnight.

3. Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.

4. Remove dough from fridge and let rest for 15 minutes at room temperature. Form 10 scones into desired shape. I form mine into round circles, like drop biscuits. Place in the oven and bake for 15-20 minutes or until lightly browned. Remove from oven and cool for 5 minutes before transferring to a wire cooling rack.

5. Enjoy immediately, store in a airtight container for up to 3 days, or store in the freezer for up to a month and enjoy whenever you want a quick breakfast side or easy snack.