Maple Pear Walnut Scones

Mmmmmmmm scones.  They are crispy, sweet, flaky baked goodies that are unmatched when paired with a mug of hot coffee.  I like to change things up and when I've made too many batches of muffins in a row, I make scones.  Then I tend to make too many batches of scones in a row and switch over to muffins.  Its a viciously delicious cycle :)

There is really nothing not to like about these scones.  I toasted oats and walnuts before I ground them into a flour to elevate the depth of flavor in the batter.  This was the first time I tried toasting oats and nuts before grinding them and it definitely won't be my last! Tart cranberries are the perfect foil to sweet maple syrup and pair perfectly with the pear.  Just the right amount of ginger and cinnamon emphasize the sweet, fall, earthy flavor of these scones without dominating them.

I choose not to use oil in this recipe, instead making these scones with coconut milk.  While these scones don't have the traditional crispy, dry texture you associate with scones, they do have a light, airy crumb that highlights the pear chunks.  Pears are extremely delicate fruits and I didn't want the pear pieces to get lost in a hard scone.

These scones would make a great go-to breakfast or snack to have around if you have family and friends staying at your house for thanksgiving.  They also work as a wonderful gift to bring to your thanksgiving celebration. Light, satisfying, with a touch of sweetness, enjoy these scones anytime during these crisp autumn days!

Maple Pear Walnut Scones
Vegan, dairy free (makes 9 large scones)

1 1/4 cup whole wheat pastry flour
1/2 cup walnuts, toasted and ground into flour*
1/2 cup oats, toasted and ground into flour*
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
2 Tbsp ground flax seed + 6 Tbsp water
3/4 cup coconut milk (full fat, not coconut beverage)
1/3 cup maple syrup
1 Tbsp orange zest
1 Tbsp vanilla extract
1 large bartlett pear, peeled and diced small
1/2 cup fresh cranberries, rinsed and cut in half
1/2 cup walnuts, toasted and chopped

*To make toasted walnut and oat flour, roast walnuts in the same pan with oats in a preheated 350 F oven for 5-7 minutes, stirring once or twice.


Directions:

1.  Preheat oven to 400 F and line a large baking pan with parchment paper.

2.  In a small bowl, whisk together ground flax seed and water.  Set aside for 5 minutes to gel.

3.  Whisk together all flours, baking powder, salt, ginger, and cinnamon in a bowl until well combined.  In a separate bowl whisk together coconut milk, maple syrup, vanilla extract, and orange zest.  Stir in flax-water gel.  Slowly mix dry ingredients into the wet ingredients. Fold in cranberries, toasted walnut pieces, and diced pear.

4.  Spoon onto prepared baking sheet into 9 equal scones.  Flatten each scone so they are about an inch thick.  Bake for 20 minutes in preheated oven for 20 minutes, rotating after 10 minutes.