Oatmeal Maple Pear Scones Recipe for #SundaySupper

Maple Pear Scones-2I’m ready to rejoin my Sunday Supper peeps! This week is about a lighter new year. I don’t think lighter means you have to have carrot sticks for dessert though. I decided on a scone recipe. There’s not much sugar, pears are totally in season and you get some maple goodness from the extract. If you don’t have any maple extract go with some vanilla. The oats give it a bit of texture, especially if your pears are super ripe like mine.

Maple Pear SconesI made mini scones but you can make this recipe full sized and get 6 normal ones. I just wanted something petite with my tea to be honest. Sometimes I don’t want a full scone, I just want a bit of “something”. These mini scones cure that for me rather than tossing of feeling obliged to eat a whole one since I started picking at it. Nobody says you have to eat just one though!

Maple Pear Scones-3

Oatmeal Maple Pear Scones


  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 2 Tbsp plus 1 1/2 teaspoons sugar divided
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 Tbsp chilled margarine cut into small pieces
  • 2 Tbsp canola oil
  • 1/2 cup diced peeled pear 1/2 large
  • 1/4 cup chopped walnuts divided
  • 1/4 cup non-dairy milk
  • 1/2 tsp maple extract


  • Preheat oven to 400°F. Line a large baking sheet with parchment paper, a silpat or coat with cooking spray.
  • Combine whole-wheat flour, all-purpose flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl; whisk to blend. Using a pastry blender or your fingertips, cut or rub margarine into the dry ingredients. Add oil and toss with a fork to coat. Add pear and 1/4 cup nuts; toss to coat. Mix non-dairy and maple (or vanilla) extract in a measuring cup and add just enough to the dry ingredients, stirring with a fork, until the dough clumps together. (It will be sticky.)
  • Turn the dough out onto a lightly floured surface. Divide the dough in half for mini scones and pat each piece into a circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with some non-dairy milk and sprinkle with the remaining 1/4 cup nuts, pressing lightly. Sprinkle with the remaining 1 1/2 teaspoons sugar.
  • Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. Thank you for sharing your recipe this week, it looks tasty! I’ll have to try making it gluten free.

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  2. You are soooo right, Shannon. Creating lighter meals does not always equal carrots. Thank you for sharing your recipe for your scrumptious looking maple pear scones…Love a little something right now like a Hello Kitty cuppa and one of your mini scones!

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  3. Okay, first off–can I love your blog name enough?? Carrots, though–how appropriate, right? (I once ate a whole Costco bag in like, 2 weeks, and ended up with orange feet!) I’d totally trade them in for a taste of these scones though, because life on carrot sticks is no bueno. Thanks for the share, Shannon!

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