I’ve always had a special love for Sundays. When I was younger, all my Sundays were spent in different gym halls with my gymnastic team, so as an adult I’ve began to appreciate Sundays with no plans or no need to do something or go somewhere. So instead of always having plans, I like to keep these days open for spontaneous hangouts, trips, and just for relaxing and taking it super easy. Somehow I always crave a baked good on Sundays, so a lot of times I end up baking something. And then I take the goodie + a giant cup of tea and curl up in bed. Oh the wild life of casa de Tuulia! Well honestly, it is a bit wild as I practically never eat in bed, except for these lazy weekends. Then it’s the best, one of the simple joys in life.
I got these super pretty linen sheets, huge pillows and a comfy blanket from Familon to shoot with, and inspired by all the coziness, I wanted to make a baked good with all the Fall vibes. So I ended up making gluten-free pear and pecan scones! And in consequence, I ate scones for the first time in my life! So as this is a totally new area for me as a baker, I have no idea if these resemble a real scone. But at least they made my tastebuds happy, as well as a few friends’ who got to taste them too. So I think I’m on the right track with these ones!
Fall is in full motion here in Finland, so I felt like adding a few different spices to the scones to make them even more warming and comforting. And paired with a cup of creamy hot chocolate, you’ll be warm and nourished in seconds! The scones are quite crumbly but I liked it that way, and I think they’re definitely at their best straight from the oven just as they are, or with a good amount of some real –totally not vegan or über healthy – butter. And I think the crumbles in bed are totally acceptable, as it’s Sunday and time to chill :) Have a lovely week and stay cozy, friends! xo
This post was created in partnership with Familon. All opinions are my own, as always in here. Thank you so much for reading and supporting my work!
Gluten-free Pear and Pecan Scones
notes: I tried these also with buckwheat flour and it works well too! so you can replace the almond or brown rice flour with some buckwheat flour, if you have it at hand!
makes 8 scones
1 cup gluten-free oat flour
1/2 cup brown rice flour
1/2 cup almond flour
2 tbsp psyllium husk powder
2 tsp baking powder
a pinch of salt
1/2 tsp vanilla powder
1/2 tsp ground cardamom
2 tsp ceylon cinnamon
1/4 tsp nutmeg
1/2 cup coconut oil (or other vegetable oil or organic butter)
3-4 tbsp organic honey (or maple syrup)
2 organic eggs
2/3 cup plant-based milk
1 ripe but firm pear
1/2 cup pecans
oat flour, for baking
coconut sugar, for decoration
1. Preheat the oven to 400 F / 200 C. Measure all the dry ingredients to a large bowl. Mix thoroughly, so that the dough doesn’t have any lumps.
2. Melt the coconut oil and honey (if using solid honey) on low heat. Break the eggs into another bowl. Add the coconut oil, honey and oat milk to the bowl and mix well. Combine the two mixtures and mix well.
3. Peel the pear and cut it into very small cubes. Crush the nuts into small crumble. Add the pear and nuts to the dough and mix gently. Let the dough rest for about 10 minutes.
4. Cover a baking tray with baking paper and sprinkle a bit of oat flour to the tray. Pour the batter into the baking tray an form it into a one to two inch high round “cake” with your hands. Cut the cake into 8 triangles and spread out the scones with the help of a knife or a cake server. The dough should be very sticky, but use can sprinkle some flour on top of the dough so it’s easier to handle. Sprinkle some coconut sugar on top of the scones, if desired.
5. Bake the scones for about 20 minutes, until they’ve got a beautiful golden brown color. Allow to cool for a moment before serving. Serve slightly warm and enjoy!
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!