We actually like the more English kind of very dry scones, which these are not. They are somewhat soft on the inside and slightly crunchy on the outside. The roasted pears are really delicious! Don’t have pears? Strawberries, apples, or blueberries will work! If you are looking for scone recipe with no sourdough starter, this is a good one!
- 4 large or 6 small pears, still somewhat firm, cores removed and chopped into 1/2 inch pieces
- 200g white flour
- 160g wheat flour
- 100g brown sugar
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 tsp salt
- 225g vegan butter, cut into pieces
- 80g oats
- 200g dark chocolate chunks or chips
- 100g soy milk
- 480g sourdough starter discards
Roast chopped pears on a parchment lined baking sheet at 375* until the bottoms slightly brown and the pears look a little dry on the edges. This will reduce their moisture (so the scones don’t go flat in the oven).
While this is happening, grate your butter with a cheese grater or chop finely and store in the freezer. The really cold butter is good for the lift of scones (or pie crust!).
Mix together the flours, sugar, baking soda, baking powder, and salt.
Cut in the butter.
Stir in the oats and chocolate chips.
Mix together the milk and sourdough starter and pour over the dough, folding it in gently. Add pears and fold in.
Line a baking sheet with parchment and make 2 8-inch rounds. Sprinkle with turbinado or natural brown sugar. Slice into 8 pieces per round.
Place the pan in the freezer for 30 minutes.
Remove the pans from the freezer and redo the cuts.
Separate on the pan and bake for 30 minutes until golden brown (internal temperature around 205-210).
Remove from oven. After 5-10 minutes move to a wire rack to finish cooling. Enjoy!