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–+ servings

Vegan Ginger Pear Scones (Oil-Free Recipe)

Vegan ginger pear scones on a plate next to a festive cloth.
These bakery-style vegan ginger pear scones are moist, fluffy, and full of cozy gingerbread flavor. Dairy-free, oil-free, and made with wholesome ingredients, they’re perfect for fall and winter mornings (or any time you’re craving a lightly sweet, spiced treat!).
Plant Based Paradise
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Serving Size 8

Equipment

  • measuring cups and spoons
  • cutting board
  • sharp knife
  • baking sheet
  • small bowl
  • large bowl
  • spoon
  • cooling rack

Ingredients

  • 2½ tablespoons water
  • 1 tablespoon ground flaxseed
  • ⅓ cup + 2 tablespoons unsweetened applesauce
  • 2 tablespoons organic light molasses
  • 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
  • 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)
US Customary - Metric

Instructions

  • Preheat: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Flax egg: Stir together water and ground flaxseed in a small bowl. Let sit for about 15 minutes, until thickened.
  • Wet ingredients: In a large bowl, stir together the flax egg, applesauce, molasses, and vanilla extract.
  • Dry ingredients: Add the whole wheat pastry flour, spelt flour, light brown sugar, baking soda, ginger, cinnamon, nutmeg, and cloves. Stir well until evenly incorporated.
  • Diced pear: Gently fold in the diced pear.
  • Cut: Transfer the dough to a lightly floured surface, shape it into a rough circle about 1 inch thick, and slice it into 8 wedges.
  • Bake: Transfer the wedges to the prepared baking sheet, leaving space between each. Sprinkle the tops with organic cane sugar (optional). Bake for 12 to 14 minutes, until the scones have puffed up and have some structure, but are still somewhat soft.
  • Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

  • Store leftover scones in a sealed container at room temperature for 2 days, then transfer to the fridge for up to 3 more days. Freeze in a sealed container for up to 1 month.