Recipe: Bosc Pear and Cardamom Scones (Vegan)

This recipe comes out best when mixed the night before and frozen overnight to be baked off first thing in the morning, because this dough can be pretty wet and will best hold its shape after it’s been chilled for a while. If you want scones sooner, chilling the dough in the freezer while the oven preheats should work just fine!

Ingredients:

2 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cardamom

3/4 cups cold non-dairy butter

1/4 cup non-dairy milk

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

2 bosc pears, chopped

In a large bowl, combine your dry ingredients- the flour, sugar, baking powder, salt, and cardamom and whisk to combine. Add the cold butter and mix until pebbly (you can do this with an electric mixer with the paddle attachment, or mix by hand if you don’t mind getting your hands a little dirty). In a liquid measuring cup, combine the milk, vanilla, and apple cider vinegar, and add it to the mixing bowl. Fold in the chopped pear, and mix until a wet dough forms.

Line a baking sheet with parchment paper and empty the dough onto the tray. Pat the dough into a thick, flat, disc, about 2 inches thick. Cut the disc into 8 slices, like a pizza or pie.

Preheat the oven to 350 degrees fahrenheit. Place your tray with the scone dough on it into the freezer to allow the dough to chill while the oven is preheating, about 30 to 45 minutes. You want the dough to be firm going into the oven so that the butter doesn’t melt out while baking and so that the scones retain their shape.

Bake the scones for about 30-45 minutes, until the bottoms are lightly brown.

Enjoy!