These coffee-shop-worthy ginger pear scones are fluffy and moist, with a delicate gingerbread flavor. Consider making a double batch because these always go fast!
Every year around the holidays, I tinker with our family’s traditional gingerbread cookie recipe in an effort to perfect a vegan version. This year, my adjustments yielded an extra-fluffy batch of cookies that tasted amazing but were so puffy and cake-like it didn’t seem right to call them “cookies.” So, I decided to rework the recipe as one for scones, and am so happy with the result!
These ginger pear scones are everything a breakfast treat should be. Just the right size to leisurely savor with a steaming mug of coffee or tea, they are sweet (but not too sweet!) and have a lovely texture and flavor, thanks to chunks of pear and warming spices. They are a huge hit in my home and I hope they will be in yours!
Why you’ll love this recipe
- The perfect treat: These ginger pear scones are the perfect size for a breakfast pastry or an afternoon snack. They have just the right amount of sweetness to give you a little pick-me-up without causing a massive sugar crash. And the cozy combination of ginger and other spices feels like a warm hug.
- Minimal effort: These ginger pear scones come together quickly and easily. No need to bust out the stand mixer, either. You can easily stir everything in a large bowl.
- Healthier than traditional scones: Traditional American scones are loaded with butter and white flour. These scones are oil- and dairy-free and rely on healthier whole-wheat and spelt flour.
Ingredients
Wet ingredients:
- Water: For making the flax egg.
- Ground flaxseed: Makes an egg substitute when combined with water. Flaxseeds are high in heart-healthy omega-3s.
- Unsweetened applesauce: Applesauce adds moisture and serves as a binding agent for the batter.
- Light molasses: Dark molasses, which has a deeper flavor, will also work in this recipe. Avoid using blackstrap molasses, as it has a bitter taste that will throw off the flavor balance. See Note for more details.
- Vanilla extract: Enhances the flavor.
Dry ingredients:
- Whole wheat pastry flour: Whole wheat pastry flour is more finely ground than whole wheat flour, making it a good choice for fluffy baked goods. If you do not have or cannot find whole wheat pastry flour, oat flour or white whole wheat flour would likely work as substitutes (but I have not yet tried this recipe with these flours to confirm).
- Spelt flour: Has a lighter feel than some other flours, making it good for baking. Spelt is high in fiber and contains essential minerals like iron, magnesium, and zinc.
- Organic light brown sugar: Brown sugar gets its color and caramel-like flavor from molasses. See Note regarding organic sugar.
- Baking soda: Helps give the scones a light, fluffy texture.
- Ground ginger: Adds a distinctive, warming flavor. Ginger is associated with cardiovascular benefits.
- Ground cinnamon: Adds cozy, warm flavor. Cinnamon is known for its antioxidants and anti-inflammatory properties.
- Ground nutmeg: A go-to spice in fall and winter months, nutmeg has a slightly spicy and nutty flavor.
- Ground cloves: A strongly flavored, warming spice. A little goes a long way.
- Pear: Pears are a good source of fiber and natural sweetness. They also contain antioxidants, as well as vitamins C and K. I used a Red D’Anjou pear in this recipe, but other varieties would likely work just as well.
- Organic cane sugar (optional): For dusting the tops with sugar for extra sweetness and texture.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Step 2: Make the flax egg by combining water and ground flaxseed in a small bowl. Let the mixture rest for 15 minutes, until it has thickened and congealed.
- Step 3: To a large bowl, add the flax egg, applesauce, molasses, and vanilla extract. Stir well.
- Step 4: Add the dry ingredients (whole wheat pastry flour, spelt flour, light brown sugar, baking soda, ginger, cinnamon, nutmeg, and cloves) to the large bowl. Stir well until evenly incorporated.
- Step 5: Gently fold in the pear chunks.
- Step 6: Transfer the dough to a lightly floured surface and shape it into a rough circle. Using a sharp knife, cut the dough into 8 triangles.
- Step 7: Gently transfer the triangles to the prepared baking sheet, leaving space between each triangle. If you want to sprinkle the tops with organic cane sugar, do so now. Bake the scones for 12 to 14 minutes, until they have puffed up and have some structure, but are still somewhat soft.
- Step 8: Let the scones cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack, letting them cool until they are slightly warm or have reached room temperature.
Variation
If you prefer smaller portions, shape the dough into approximately 10 to 11 rounded balls (about 2 tablespoons each) on the prepared baking sheet. Bake at 350°F for 12 to 14 minutes. These “yum-yum balls” (as my 6-year-old calls them) are perfectly sized for little hands.
Equipment
- Cutting board
- Sharp knife
- Baking sheet
- Small bowl
- Large bowl
- Spoon
- Cooling rack
- Measuring cups
- Measuring spoons
Storage
Store leftover ginger pear scones in a sealed container at room temperature for 2 days. In the (unlikely) event any remain after that, transfer them to a sealed container in the fridge for up to 3 more days. Ginger pear scones also will keep well in a sealed container in the freezer for up to a month.
Top Tip
- To measure flour: Stir the flour gently in its storage container with a spoon to loosen it up. Then, spoon flour into a measuring cup until it is full. Finally, holding the measuring cup over the storage container, run a knife over the top of the measuring cup to level off the flour, knocking any excess back into the storage container.
- To measure brown sugar: Spoon brown sugar into the measuring cup, packing it down into the measuring cup periodically with the back of the spoon. Continue doing so until the brown sugar is level with the top of the measuring cup.
Related
Looking for other breakfast ideas? Try these:
Ginger Pear Scones
These coffee-shop worthy ginger pear scones are fluffy and moist, with a delicate gingerbread flavor. Consider making a double batch because these always go fast!
Equipment
- cutting board
- sharp knife
- baking sheet
- small bowl
- large bowl
- spoon
- cooling rack
- measuring cups
- measuring spoons
Ingredients
- 2½ tablespoons water
- 1 tablespoon ground flaxseed
- ⅓ cup plus 2 tablespoons unsweetened applesauce
- 2 tablespoons organic light molasses (see Note)
- ½ teaspoon vanilla extract
- ¾ cup whole wheat pastry flour plus extra for dusting the cutting board
- ¾ cup spelt flour
- ¼ cup organic light brown sugar packed (see Note)
- 1 teaspoon baking soda
- 1½ teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅓ cup pear peeled and diced into ¼-inch cubes
- 1 tablespoon organic cane sugar (optional; see Note)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make the flax egg: Add the water and ground flaxseed to a small bowl and stir well to combine. Let the mixture rest at room temperature for 15 minutes, until it has thickened and congealed.
- Wet ingredients: To a large bowl, add the flax egg, applesauce, molasses, and vanilla extract. Stir well to combine.
- Dry ingredients: Add the whole wheat pastry flour, spelt flour, light brown sugar, baking soda, ginger, cinnamon, nutmeg, and cloves to the bowl containing the wet ingredients. Stir well until the dry ingredients are evenly incorporated. Gently fold in the pear chunks.
- Cut the scones: Transfer the dough to a lightly floured surface and shape it into a rough circle. Try to avoid flattening it out too much as you do so—the dough should stay thick and somewhat puffy. Use a sharp knife to cut the dough into 8 triangles.
- Bake: Gently transfer the triangles to the prepared baking sheet, ensuring sufficient space between each triangle. If you want to sprinkle the tops with organic cane sugar, do so now. Bake the scones for 12 to 14 minutes, until they have puffed up and have some structure. They should still be somewhat soft when you remove them from the oven.
- Cool: Let the scones cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack. Allow them to continue to cool until they are slightly warm or have reached room temperature. Enjoy as-is or with a mug of hot coffee or tea.
Notes
- Light molasses is the sweetest type and the most commonly used type for baking. Dark molasses (sometimes called “robust”) is darker in color and less sweet, but still works well here. A third kind of molasses, blackstrap molasses, is thicker and darker than the others and has a distinctive bitter taste. I do not recommend using blackstrap molasses in this recipe, as it will change the flavor balance.
- To ensure that the sugar and molasses you are using are vegan, opt for organic. Sugars that are not labeled “organic” may be processed with bone char, an animal product.
- Store any leftovers in a sealed container at room temperature for up to 2 days. After that, transfer them to a sealed container in the fridge for up to 3 more days. Ginger pear scones will keep well in a sealed container in the freezer for up to 1 month.
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