Fall is here and so are our cravings for cozier breakfasts. I know that as the damp fall weather rolls into the Vancouver area, it is certainly difficult to get yourself pumped up about the day while shivering over a smoothie in the dark, you know!?
But hot coffee and cinnamon scones? YES. I can get on board with that.
And I know, for as long as this blog has existed I have been talking about “weekend breakfast.” But those days are over in 2020. You can have special breakfasts any day of the week, and you definitely deserve it- just for getting through and being you 🙂
So here is a special breakfast, just for you. Also!! Good news! It can double as dessert. Truly. Vanilla ice cream can make that happen for you!
My family had me make these a few times, and increased the amount of fruit and cinnamon. The pear chunks were my favorite part, and the blackberries were the girls favorite part. Of course depending on what you like, you can fiddle with the amounts you add. Pete is obsessed with cinnamon and wanted a robust cinnamon flavor- these definitely have it! Hope you enjoy these as much as we did!
- Pear Blackberry Cinnamon Scones:
- 6 tablespoons non-dairy milk (I used full-fat oat milk)
- 1 tablespoons apple cider vinegar
- 2 cups all-purpose gluten-free baking flour (i used bob's red mill in dark red bag)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthum gum
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 6 tablespoons vegan butter or butter flavored shortening
- ½ cup blackberries
- ½ cup fresh chopped pear
- Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons oat milk
- 1 teaspoon vanilla extract
- For the Scones:
- Preheat the oven to 400 degrees and prepare a sheet pan with a silpat or with parchment paper.
- In a small bowl, combine the non-dairy milk and the vinegar and set aside.
- In the bowl of a food processor, add all of the dry ingredients. Pulse everything together until well combined.
- Add in the 6 tablespoons of vegan butter or shortening and pulse until you have a coarse crumb, about 15-20 seconds. Then with the processor running, stream in the milk and vinegar combination and pulse until the dough is uniform. You will have a wet sticky dough.
- Turn it out onto your countertop and roughly form a disc. I cut the top off the disc (or just sort of pull it apart, and sprinkle the pears and a few blackberries into the center of the dough. Cover the disc back up again and then I use my finger to push the black berries or any larger chunks of pear into the outside of the dough.
- Slice the disc into 6 even wedges and then set those wedges on the prepared sheet-pans. Bake the scones at 400 degrees for about 12 minutes until golden on top. Remove from the oven and let cool slightly before adding the glaze.
- For the glaze:
- In a small bowl, whisk together the powdered sugar, oat milk and vanilla until smooth and shiny. Drizzle the tops evenly with the glaze.
Print Recipe
Leave a Comment