Coconut Oil, Pear & Oat Scones {gluten-free, vegan option}
Prep time
Cook time
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Recipe type: Scone, Breakfast, Quick Bread
Serves: 12
  • 1 cup oat flour (purchased, or grind oats in food processor)--GF, if needed
  • 1 cup old-fashioned or quick-cooking oats--GF, if needed
  • ⅓ cup natural cane sugar or coconut sugar
  • 2-1/4 tsp baking powder
  • 1 tsp ground cardamom
  • ¼ tsp fine sea salt
  • ⅓ cup solid coconut oil, cut into chunks
  • 1 large egg (see vegan option below)
  • 2 tbsp milk (dairy or nondairy)
  • 1-1/4 cups chopped fresh pears (peeled or unpeeled--not too fine!)
  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper
  2. In a large bowl, whisk together oat flour, oats, sugar, baking powder, cardamom and salt. Using a pastry blender or two knives, cut in coconut oil until crumbly.
  3. In a small bowl, whisk the egg and milk. Add to the flour mixture and stir until just blended; fold in pears.
  4. 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.
  5. 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.
Vegan Option: Use nondairy milk (e.g., almond, coconut, etc.). For the egg, use a flax egg: Mix 1-1/2 tbsp flaxseed meal (ground flax seeds) with 3 tbsp warm water, let stand 5 minutes to thicken, then use in place of the egg.

Storage Tip: Store the cooled scones in an airtight container in refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.
Recipe by power hungry at