Fall in Love with These Apple Pear Whole Grain Scones

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Although they can be enjoyed year round, I love whole grain apple & pear scones in late summer and fall. Using the freshest apples and sweetest pears makes this breakfast treat even more enjoyable.

scones on cooking stone with sliced apples and a spoon beside them

Whole Grain Apple and Pear Scones

Apple pear scones made with whole grains are a delightful treat. We like them for breakfast, snacks, and desserts. These fruit scones are not only delicious but are a healthier alternative to other breakfast pastries.

Apples and pears give a burst of flavor as well as a dose of vitamins and fiber. The whole grains add a hearty, filling texture.

Best of all, these scones are incredibly easy to make. They require just a few ingredients and minimal prep time.

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green apples in a basket and green pears on kitchen towel

Ingredients for Apple Pear Scones with Whole Grains

You probably already have the ingredients you need for apple-pear scones. They are simple and easy to get from the grocery store if you don’t have them. Here’s what you’ll need:

  • Unbleached flour: Flour gives structure and crumb texture to your scones.
  • Whole wheat flour: Made from the entire grain, including the bran and germ, whole wheat flour is richer in fiber and nutrients than its refined counterparts. It adds a hearty texture and slightly nutty flavor.
  • Baking soda: A leavening agent that helps the scones rise, baking soda gives your scones a light and fluffy texture.
  • Baking powder: The use of both baking soda and baking powder ensures the scones have the right amount of lift and fluffiness. Choose baking powder with no added aluminum if you’re avoiding heavy metals in your diet.
  • Salt: Salt balances the sweetness of the fruits and sugar. Redmond REAL Salt is my favorite salt.
  • Raw cane sugar: Any sugar will actually work, but I like raw cane sugar. It has a coarse texture and a mild molasses flavor. It complements the natural sweetness of the apples and pears.
  • Cold butter: Make sure the butter is cold as it makes pockets of fat which melts into the scone. It will make your scones flaky.
  • Diced apple: I would peel the apples before dicing. They add natural sweetness, moisture, and a subtle tartness to the scones. Use whichever kind you have on hand or experiment with different types of apples.
  • Diced pear: Diced pears add to the sweetness from the apples and makes the scones more moist and tender.
  • Buttermilk: Buttermilk adds a tangy flavor, moisture, and helps activate the baking soda. You can use buttermilk powder if you don’t want to buy fresh buttermilk, or you can make your own by vinegar to milk.
woman cutting apple pear scone dough into slices

How to Make Apple Pear Scones

Gather all your ingredients together and preheat the oven to 375 degrees. Combine all dry ingredients and cut in butter with a pastry cutter until the mix resembles small peas.

Peel and dice the fruit. Add it to the dry ingredients. Add milk.

Stir until just combined. Don’t overmix.

Turn dough out onto a cooking stone and form a 9″ circle. Top with extra sugar if desired. Then, cut circle into 8 pie shaped pieces.

Separate the pieces so they don’t touch. Bake for 22-28 minutes.

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Variations of Scones

Everything but the fruit is a basic scone recipe. To make variations, swap out different types of fruit such as peaches, cranberries, or cherries. If using fresh fruit, be mindful of the amount of moisture you’re adding to the recipe.

Add cinnamon to the sugar topping and have cinnamon scones. Experiment with other types of flowers or add sunflower seeds for even more varieties of scones.

What to Serve with Scones

Scones are a simple breakfast for anytime of the year. In the fall, serve it with other warm breakfast items such as sausage links or scrambled eggs. In the summer, serve it with a fresh fruit salad or cottage cheese.

How to Store Fruit Scones

Store fruit scones in an airtight container at room temperature for 1 to 2 days. I like to refrigerate my fruit scones just to keep them fresher. They will stay good for up to 5 days in the fridge.

Can I Freeze Apple Scones

Apple pear scones can absolutely be frozen. Let them cool completely and then put them in an airtight container or bag. They will last for up to 3 months in the freezer.

Another way to freeze scones is to make several batches. You can also add the dry ingredients and butter in freezer bags. Then when you want fresh scones all you need to do is add the milk and fruit.

Why are My Scones Dense

Dense scones usually result from overmixing the dough or using too much flour. Ensure your butter is cold, and mix just until the ingredients are combined to keep them light and fluffy.

More Apple Recipes You’ll Love

Yield: 8 scones

Apple & Pear Scones made with Whole Grains

scones on cooking stone with sliced apples and a spoon beside them

A delicious apple and pear scone made with raw sugar and whole grains. Delicious!

Prep Time 10 minutes
Cook Time 27 minutes 22 seconds
Total Time 37 minutes 22 seconds

Ingredients

  • 2 cups unbleached flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sugar, preferably raw sugar, but any sugar will do
  • 1/2 cup cold butter
  • 1/2 cup diced apple
  • 1/2 cup diced pear
  • 2/3 cup buttermilk

Instructions

Preheat oven to 375 degrees.

Combine all dry ingredients and cut in butter until the mix resembles small peas.

Add the diced fruit and then add milk.

Stir until combined.

Turn dough out onto a cooking stone.

Form a 9" circle.

Top with extra sugar if desired.

Cut circle into 8 pie shaped pieces.

Separate the pieces so they don't touch.

Bake for 22-28 minutes.

Enjoy!

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 311Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 477mgCarbohydrates: 46gFiber: 2gSugar: 16gProtein: 5g

Nutritional data is provided as a courtesy and might not always be correct.

Did you make this recipe?

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About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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7 Comments

  1. Great idea for the freezer! I loved the rhubarb scones you made, but we don't get much rhubarb, so I make blueberry or chocolate chip scones. Love them!

  2. yum! what a great idea about the freezer. do you add milk or cream when you cut in the butter?
    sometimes we make lemon or cranberry scones (i usually have fresh cranberry relish left over from thanksgiving that i freeze to add in ).

  3. Sara, I actually buy powdered milk – buttermilk and regular. I add the powder to the dry ingredients and then just add water when I want to make them. Lemon and cranberry both sound yummy!!

  4. Sara – I get it at Jeff's here in Wilton. It's called Cultured Buttermilk Powder – I find it in the baking aisle. It's a red/cream smallish container. You refridgerate it after opening it.

  5. I was planning to grab a copy of your scone recipe until I looked at the ingredients list and discovered that a few of the ingredients have a question mark (?) instead of an actual amount listed (whole wheat flour, baking soda, salt, both sugars). I am wondering if this is for the cook to decide how much to use, or is something else going on with this recipe?
    Thanks,
    Martha

    1. I think it is fixed now. They should be listed – so strange that the amounts disappeared. Thanks for bringing that to my attention, Martha. – Michelle