Breakfast + Brunch/ Cookies, Bars, + Treats/ Vegan

CHOCOLATE PEAR + HAZELNUT SCONES

Chocolate Pear Hazelnut Scone 1 pear-scone-28 Die-hard bakers will definitely be questioning the legitimacy of these so called scones. They’re not white, or fluffy, or filled with butter. I can figuratively hear Mary Berry’s heart breaking over my title right about….now (such a sassy ol’gal). But let’s just go with scone, because “hippy-dippy-healthy-good-for-you-scone-like-creation” isn’t that appealing, now is it? These coffee time treats are modelled after a combination of my favourite scone from a Vancouver roastery and my mum’s go to choice in my hometown’s health-food cafe (although her favourite is studded with ginger and mine with berries). Scrapping both of those, I opted instead for pear + hazelnut which is one of my favourite flavour combos and just screams falllll to me. The addition of some chocolate doesn’t hurt, especially beside a cup of morning coffee (seriously dream worthy combo).

The scones can be made up ahead of time and stored in the freezer for a couple of days before cooking. Perfect for those chilly mornings like today when it’s hard to muster oneself out of bed. Simply pull out a frozen scone, pop it in the oven and get cozy while it gets all melty and warm. Speaking of cozy, the weather has turned a little wet and windy here, and the sun is now beginning to set noticeably earlier. In anticipation of these darker nights I’ve begun to get my craft game on again. I signed up for a vegetable soap making class (which I’m dorkily excited about) and pulled out the old sewing machine to make a new linen jumpsuit, because who likes waistbands anyways? What are your autumn evening pastimes these days? 

WEEKEND LINKS + LOVES

  • Banana insecurity and the most disgusting artificial flavour in my personal opinion (even worse than watermelon or green apple. Double yuck).
  • Diet For a Small Planet was the recipe book of my childhood and one I still turn to today. I’m so happy to hear they are keeping the fight going and focusing on an issue today I find deeply important. FYI the Garbanzo Pineapple loaf from DFSP is A++
  • Guilty pleasure Vogue videos, especially this series. It really makes you examine your own opinion about wellness and why you don’t live is sunny L.A.
  • New Star sign!!! For Pete’s sake. I’m still a libra, but did you guys change? As a libra, I wouldn’t have minded either way (lol, #librahumour)
  • So ready to try Alanna’s dessert breakfast hybrid! Especially with all the chocolate toppings. Sign me up.
  • Do you like the IG stories? I’m a little happy you can now mute ones you don’t care to see. In the beginning I took the drastic steps of unfollowing one or two crazy over posters, but muting seems like a better route 
  • My beloved pumpkin is actually squash??? Somehow squash seems way less special than pumpkin.

Chocolate Pear Hazelnut Scone 3 Chocolate Pear Hazelnut Scone 4 Chocolate Pear Hazelnut Scone 5

CHOCOLATE PEAR + HAZELNUT SCONES

3/4 Cup Whole Grain Spelt Flour
1 1/4 Cup Ground Almonds
1/4 tsp. Sea Salt
1/4 tsp. Baking Soda
3/4 tsp Baking Powder
1/2 Cup Dark Chocolate Chips
1/4 Cup Toasted Hazelnuts, Chopped
1 Pear, peeled and diced, (about 1 cup)
2 Tbsp. Maple Syrup
2 Tbsp. Melted Coconut Oil (slightly cooled)
2 Tbsp. Apple Sauce or Pear Sauce
2 Tbsp. Almond Milk
1 tsp. Vanilla

1.Begin by heating a pan on medium heat and adding a small dollop of oil and the pear. Saute just until the pear is softened and golden. Set aside to cool. 

2. In a bowl mix all the dry ingredients together – flour, almonds, salt, baking soda, baking powder, hazelnuts and chocolate chips.

3. In another bowl, combine the maple syrup, coconut oil, apple sauce, milk, vanilla, and pears.

4. Add the wet ingredients into the dry and mix just until combined. Flatten the mixture into a 3-4 cm (1 1/2 inch) disk and slice into six triangles. Arrange the sones on a parchment lined baking sheet and gently press some raw hazelnuts on the top of each one. Set in the freezer for at least 15 minutes to firm up before baking.

5. Bake in a 180 C (350 F) oven for 25-30 minutes. Let cool slightly before enjoying!

 

Chocolate Pear Hazelnut Scone 7

xox Sophie

5 Comments

  • Reply
    Jodi
    September 30, 2016 at 8:22 pm

    Sophie!! These scones are calling my name! I think I just drooled a little on my keyboard. Hooray for fall flavors and canned squash (!?!?) I’m so down with taking a vegetable soap class, gosh there is too much to learn out there. Enjoy this cozy weather and a few scones for me 🙂 xx

  • Reply
    renee (will frolic for food)
    October 5, 2016 at 4:11 pm

    these scones! i’ve been craving scones and these are absolutely perfect. I’m going to make some today! love the story your photographs is telling. so gorgeous. also that link about the zodiac changing!! I’m still a Virgo 😉 and my husband is still a Pisces! my mum (who’s an astrology expert) has been telling me about the star shift for years. guess i really HAVE to believe her now!

  • Reply
    Eva @ 1BigBite
    October 13, 2016 at 6:02 pm

    Love the combination of pears, hazelnut, and chocolate! Your list of ingredients sounds very healthy. Happy fall!

    • Reply
      sophamac@gmail.com
      October 14, 2016 at 4:54 pm

      Happy fall you you too, Eva! I’m so happy you like the recipe 🙂

  • Reply
    Ashley
    October 15, 2016 at 8:11 pm

    I love how easy these beauties are! I love the sweet flavor and creamy texture of pears in baked goods. My sweet tooth is out of control these days, so I am in need of healthy options like these autumn-esque scones!

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