These scones are super delicate – read easily breakable – which is not technically a baking-fail, just means it is not something you pick up with your fingers and eat. It is totally fork-worthy though and absolutely perfect with coffee. With pearsauce instead of applesauce these little babies turned out so good; not too sweet and a great way to get your fruit in, I should think! These vegan and gluten-free Pearsauce Scones are just light enough to airy.
The reason I say this might have been a baking fail is that the batter was too loose – almost muffin like, not like my normal stiff scone batter. I think baking with almond meal and oat flour only is the problem instead of using GF all-purpose flour with it, but I like the flavor of them together, so I am okay with it. I had to bake them log-style, more like biscotti, but when you cut something into a triangle it automatically becomes a scone 🙂 so these are scones. And the homemade pearsauce? OMG, can you get more decadent? And when I say pearsauce I am not talking like making applesauce which takes tons of apples and takes forever. Nope this was just a couple leftover pears that I chopped and dumped into a pot and put a lid on and heated everything until soft, then tossed it into the blender and whirred until liquid. And that’s quick pearsauce! It turns out smoother than applesauce which is perfect when you are using it as the main ingredients. Add some powdered sugar-sweetened pearsauce glaze over the top of them and eat!
Mix flours, baking powder and soda, and spices in a large bowl. Add butter and two tablespoons pearsauce and mix with clean hands. Add Splenda, rest of pearsauce and vanilla extract and mix with a spoon. Add craisins and mix again. Line baking sheet with parchment paper then pour batter onto sheet. Using the spoon, spread out into a long rectangle / log, not too wide. Bake at 375 degrees for 25 minutes. Take out and let cool completely. Once cooled slice rectangle into eight triangles. Mix icing ingredients in a small bowl then pour over cooled scones. Enjoy!
1 C Bob’s Red Mill Oat Flour
1 C Bob’s Red Mill Almond Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
2 Tsp Cinnamon
1 Tsp Allspice
3 Tbsp Smart Balance Butter
2 Tbsp + 1/2 C Pearsauce
3/4 C Splenda
1 Tbsp Vanilla Extract
1/2 C Craisins
1. Heat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Mix flours, baking powder and soda, and spices in a large bowl then add butter and 2 tablespoons pearsauce. Use hands to squish everything together.
3. Add Splenda, rest of sauce, and extract and mix with a spoon; add craisins and mix again.
4. Pour batter on the baking sheet and shape into a long rectangle / log.
5. Bake for 25 minutes and let cool completely then cut into 8 triangles.
6. Mix icing ingredients then pour over scones.