Baking & Sweets

Spiced Pear & Cacao Scones

Spiced Pear & Cacao Scones
Serves
8
Prep in
10 minutes
Cooks in
20 minutes

There’s something about a scone. Whether it’s the nostalgia (my grandma was a prolific & perfect scone maker) or perhaps it’s the fact that the texture is that perfect cross between biscuit & cake, whatever the reason I just know that I love them!

Now it may seem an insurmountable challenge to create that perfect crumbly & yet buttery texture without butter, but we all know I love a culinary puzzle & well to cut a long story short these beauties deliver everything you’d want & MORE.

The combination of sweet spices & delicate pear with cacao remove the need for additional sweeteners, the combination of the naturally gluten free flours with ground & whole oats provide nuttiness & that texture we were looking for, & then we swoop in & add chocolate which to my mind only ever benefits a situation.

So yes today we make scones, but we make scones my way, I’ll leave the pronunciation up to you though 🙂

Key Facts

  • Sugar, Gluten & Dairy Free
  • High Fibre, High Protein
  • Prep Ahead - Use Within 4 Days
  • Freezes Well

Ingredients

  • 125g ground almonds
  • 100g rice flour
  • 50g oat flour
  • 20g jumbo oats
  • 10ml water
  • 75ml almond, cashew or oat milk
  • 1 organic egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 1 heaped tablespoon Creative Nature raw cacao
  • (use phoebel10 for 10% off everything on their website)
  • 2 scoops marine collagen (optional)
  • 1 ripe pear

Preparation

01

Preheat your oven to 200C, line a tray with parchment.

02

Add all your dry ingredients to a bowl, mix well.

03

Halve the pear, remove the core. Add 1/2 to a blender with the egg, water & chosen milk, purée then add to your bowl. Mix to combine.

04

Form a ball, sprinkle your tray with some extra flour & press out into a round ~ 3-4cm thick, cut into 8 & add a slice of the remaining 1/2 of the pear to the top of each piece.

05

Bake for 15-20mins until cracked & puffed. Gently separate the pieces, cool on a wire rack & eat within 4 days (or freeze for 3 months).

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables