A warm scone is probably my all time favorite breakfast pastry. For one thing, the scone is so versatile. I could dress it up for any season, any time of day. I could add chocolate for my sweet-tooth’s breakfast or tempeh bacon when I’m feeling savory. This pear pecan scone is the perfect early fall breakfast treat, filled with hearty nuts and oats, balanced by the subtle sweetness of an Oregon pear. I would like one of these every day in September, please.

Pear Pecan Scones
makes 8

1/2 cup soy milk or creamer + more for brushing
1/2 tsp apple cider vinegar
1 2/3 cup flour + more for rolling/coating
1 1/3 cup rolled oats
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup of vegan butter (1 stick)
2 small pears, peeled and chopped into 1/4” pieces
1/3 cup pecans, chopped

Cinnamon Nutmeg Glaze

2/3 cup powdered sugar
1-2 tsp soy milk
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.

Whisk together soy milk and apple cider vinegar and set aside to curdle

*this is a vegan alternative to buttermilk. The vinegar provides the acidity that, like buttermilk, react with the baking soda to create a light and flaky texture.

In a separate bowl combine flour, oats, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Cut in vegan butter with your fingers (with fingertips flatten butter pieces into small disks, the larger ones being no bigger than small peas) Add pears and pecans, mix to combine then add milk/vinegar mixture, stirring dough until it comes together. Do not overmix.

On a floured surface shape dough into a 9″ circle. If you have a 9″ cake pan this makes a great mold. Grease and flour, then shape the dough into the bottom of the pan. Turn upside down to release the dough. Using a sharp, floured knife, cut the dough into 8 trianglar pieces. Brush tops with soy milk and place on the prepared baking sheet.

Bake 20-25 minutes, until golden. Remove from oven and allow scones to cool for 10 minutes. Meanwhile mix together the ingredients for the glaze, adding soy milk slowly until you have a thick syrup, similar in consistency to molasses. Evenly pour glaze over the scones while they are still a little warm and let glaze set up.

Serve warm.

*You could also make these with apples, subbing out the pears 2 for 2. 


What is your favorite breakfast pastry? Do you prefer sweet or savory?