Spiced Pear Scones

VG - GF - RF
Serving Size:
8 Scones

Perfectly spiced pear scones topped with a silky cinnamon maple glaze! Completely vegan, gluten and refined sugar free, these are the perfect fall breakfast or dessert!

Caramelized Pears

  • 1 medium finely diced pear
  • 1/2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger


  • 2 cups gluten free baking flour
  • 1/3 cup coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 8 tbsp vegan butter diced*
  • 1 prepared vegan egg replacement**
  • 5 oz non-dairy yogurt***
  • 2 tsp vanilla extract
  • Caramelized pears

Cinnamon Glaze

  • 1/2 cup coconut cream
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg

Serving Suggestion:

Serve warm with the cinnamon glaze and top with chopped pecans!

How To:

  1. Start by preheating your oven to 400 degrees Fahrenheit.
  2. Then prepare you caramelized pears by adding your coconut oil into a skillet and brining it to medium heat. Once warm, add your finely diced pears and cook for about 1-2 minutes.
  3. Then add your maple syrup, cinnamon, nutmeg and ground ginger. Stir until fully combined. Cook until maple syrup is sticky and pears are soft. Once cooked, place in the fridge to let cool.
  4. Then, prepare your vegan egg by adding in 1 tbsp vegan replacement with 2 tbsp of water. Stir until fully combined and let sit for about 5 minutes.
  5. Next, in a large mixing bowl add your flour, sugar, baking powder, baking soda, cinnamon, nutmeg and sea salt. Stir until fully combined.
  6. Then using a pastry cutter or fork, add in your diced vegan butter and cut butter into the dry mixture until it resembles a coarse meal. Once I'm done cutting it in with pastry cutters I usually use my fingers to crumble it.
  7. Next, using the same bowl you used for the vegan egg, add your non-dairy yogurt and vanilla extract to the vegan egg and stir to combine.
  8. Then, add this mixture to your dry mixture and stir until fully combined, using your hands press the dough down against the bowl. Add your cooled caramelized pears and work the dough until the mixture is uniform. Make sure not to overwork the dough, stop once the mixture is combined.
  9. Next, to a floured surface, pat into an 8 inch wide disk and slice into 8 triangles.
  10. Place each scone on a lined cookie sheet and bake for 15 minutes.
  11. While scones are baking, prepare your cinnamon glaze by combining coconut cream, maple syrup, vanilla extract, cinnamon and nutmeg in a small mixing bowl. Stir until fully combined. Taste and adjust flavor as needed.
  12. When scones are done and golden brown on the bottom, remove from the oven and let cool on a cooling rack. Once scones have cooled for 10-15 minutes, top with your cinnamon glaze and any other topping you choose! Serve warm and enjoy!

*Make sure the butter is cold so it does not melt when you cut it into your dry mixture. **You can use a flax egg if you don't have a powdered vegan egg replacement ***I used vanilla yogurt but you can use any flavor you like.

a sip

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