Gluten-Free, Vegan, Serves 8

• 2 cups coconut flour
• 3/4 cup almond flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 medium pear, peeled, cored, and diced
• 1/2 cup vegan butter cold and cubbed
• 1 Tbsp pure vanilla
• 8 oz cold full fat coconut milk
• 1 Tbsp coconut cream

Glaze:

• 1 cup powdered coconut sugar
• 4 tbsp coconut cream
• 1 Tbsp ground cinnamon

Directions:

Into a large bowl, whisk the flour, sugar, baking powder, soda, salt, cinnamon, ginger, nutmeg, and cardamom together. Using a food processor pour the flour mixture and pulse the butter in. The mixture should look like crumbs. Gently fold in the pears. Whisk together vanilla and coconut milk. Slowly add into the flour mixture until the dough comes together. You may not need all of the milk. The dough should be moist but not wet, less mixing is better to prevent it from being tough. Transfer the dough to a floured service to knead four or five times. Pat into a circle and cut into eight triangle wedges and place onto a baking sheet 2-inch apart. Place into the freezer for 30 minutes. Preheat the oven to 400 degrees F, brush the scones with coconut cream and bake until golden brown (about 15-20). Transfer to a wire rack to cool. To make glaze mix all ingredients in a bowl and drizzle over the scones.