COCONUT OIL, PEAR & OAT SCONES

12718182_1094895080562292_5537485679330580793_n#MeatlessMonday We had some pears to use this weekend. This recipe was scrumptious! It turned out a little more like coffee cafe than a scone, but was still wonderful. Everything in moderation:)

COCONUT OIL, PEAR & OAT SCONES {GLUTEN-FREE, VEGAN OPTION}
Recipe by:: Camilla
Serves: 12
INGREDIENTS
1 cup oat flour (grind oats in food processor)–GF, if needed
1 cup old-fashioned or quick-cooking oats–GF, if needed
⅓ cup natural coconut sugar (or honey or maple syrup)
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!)
INSTRUCTIONS
Preheat oven to 400°F. Line a large baking sheet with parchment paper
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.
In a small bowl, whisk the egg and milk. Add to the flour mixture and stir until just blended; fold in pears.
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.
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.
NOTES
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.

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