This month, in collaboration with AEG Belgium, I’ve been testing one of their newest blenders: the SB7300S from the 7 Series. This is the first time I get to play with such a fancy blender; my mind was blown the first time I used it and my smoothie was ready within seconds, so powerful is this piece of technology.
For this launch, AEG is working together with EFARMZ, a Belgian company specialized in food delivery, sending me a weekly package of fruits and vegetables, giving me enough ingredients to get creative with this blender. The idea is to, at the same time, promote the consumption of more natural, seasonal and local produce – couldn’t support this vision more!
So there I was one morning figuring out what to have for breakfast when I remembered those Applesauce Scones I made some time ago – With a bunch of pears in my hands I thought: wouldn’t pear sauce make for good scones too?
Not only that, this pear sauce also serves as a great topping for cereals, yogurt or bread.
I would normally make this type of sauce with a hand mixer, but this time I let everything cool down, threw it in the blender, mixed, and within seconds I had a super smooth texture – easy peasy!
Back to the scones – I wanted to make these a bit fruitier since I’ve always found pears to be sweeter than apples so I added some dried apricot chunks to round up these perfect (and filling) breakfast scones. Hope you like’em!
(Vegan) Pear Sauce Apricot Scones
Ingredients (makes 4-6 pieces):
For the pear sauce
4-5 pears (around 400g after peeling and removing the seeds)
Juice of 1 lemon
2 tablespoons coconut sugar
For the scones
190g (spelt or whole wheat) flour
1/3 teaspoon salt
4 teaspoons baking powder
60g (hard) coconut oil
2 tablespoons coconut sugar
90g pear sauce
90ml soy milk
Optional: dried apricot chunks
1. Let’s start by making the pearsauce: peel and remove the seeds from the pears then cut into small squares. Put them in a saucepan together with the rest of the ingredients: lemon juice, coconut sugar and water. Cook at low heat for around 20 minutes or until you feel the pears have softened enough. Let cool down and then mix with the help of a blender or hand mixer until you get a smooth and creamy texture.
2. On to the scones: Start by grinding the oats in a food processor until they become powder-like. In a deep bowl combine the ground oats, flour, salt and baking powder.
3. Add the coconut oil to the flour mixture. Since the oil needs to be hard you’ll have to incorporate it by kneading a bit or pressing with your hands.
4. Separately, mix the coconut sugar, pear sauce and soy milk. Make a hole in the middle of the flour blend and throw in the milk mixture. Combine delicately with round movements.
5. Fold in the dried apricot chunks (if using) – try not to over-mix. Extend the dough over a floured surface in a round shape until it’s around 3cm thick (1 inch). Place it over a baking tray lined with wax paper and cut the slices. Pre-heat the oven to 200°C and bake for 20 minutes.