ingredients

2 fresh pears, chopped

2/3 cup pecans, chopped

2 1/3 cups gluten free flour, bobs red mill 1:1 in the blue bag

2/3 cup coconut sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp  nutmeg

1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)

2/3 cup almond butter

2/3 cup  coconut oil, room temperature softened

1/3 cup maple syrup

1 tsp vanilla extract

directions

Chop the pears and walnuts. Set aside.

Add all the dry ingredients to a large mixing bowl and mix. Add in the chopped pears and most of the walnuts, saving a few tablespoons to put on top. Mix until they are evenly incorporated.

In a separate bowl add the wet ingredients and mix until smooth. Add to the bowl with dry ingredients and mix until it forms an evenly mixed dough, you might have to use your hands.

Line a sheet pan with parchment paper and place all the dough onto the pan. Split in half and use your hands to mold the dough into two circles about 1 inch tall. Sprinkle over the rest of the chopped walnuts and gently press them into the top of the dough. Chill for 30 minutes in the freezer or an hour in the fridge.

Remove the dough the freezer/fridge. Preheat the oven to 350 degrees Fahrenheit. Slice the circles into 8 scones each. Evenly distribute the scones around the sheet pan. Bake for around 30 minutes, until golden brown. Let the scones cool, they are fragile when they first come out of the oven but set up as they cool.