This was one of those recipes where I stopped halfway through and said to myself “Gabrielle, is this really going to work out?” When I bake for the blog, I usually do a lot of healthy substitutes for certain ingredients so sometimes recipes don’t go as planned. This one I was very doubtful of, but the sunflower butter ended up complimenting the pears perfectly. I also apparently don’t know what season it is because pears are a winter fruit and I also drank a pot of tea with these scones?! Eh, they looked and tasted delicious so…. I say it was worth it!
Ingredients: Adapted from smitten kitchen
- 3 pears (any type works)
- 1 cup plus a smidge extra of whole-wheat flour
- 1.5 tsp baking powder
- 1/3 cup sweetened sunflower butter (I used Trader Joe’s)
- 1/4 cup of vanilla greek yogurt mixed with a little coconut milk (replicates cream)
- 1/4 cup chocolate chips
- 2 eggs
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- Peel and core the pears and then chop into 1 inch cubes. Scatter on the baking sheet and bake for 20 min. Immediately transfer to a cooling rack to cool all the way.
- Mix flour and baking powder. Pour in “cream” (see above), sunflower butter, and 1 egg. Then, in an electric mixer (I just got a KitchenAid!!!) using the paddle attachment, mix until combined. If it is not sticky enough, add a splash of coconut milk.
- Using a rubber spatula, fold in pear chunks and chocolate chips. Transfer to a floured surface
- Pat into a 6 inch mound and cut 6 slices. Place 3 in. apart on a lined baking sheet and bake at 375° for 30 min. Remove when scones are firm and golden.
Did you make this? Tag me @tacosandtempos on instagram!