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Pear and Cardamom Savory Scones
Original recipe: 8 servings · Prep: 15 min · Cook: 18 min · Total: 33 min
By TinyTummyTreats Editorial TeamPublished May 4, 2026 | Updated May 11, 2026
International
33 mins
easy-to-makevegetable-basedfruit-basedsoft-texturequick-prepfinger-food-friendlybalanced-nutritionsuitable-for-12-monthsmake-aheadlunchbox-friendlysavory_bakesseasonalgluten-freequick & easytoddler breakfastfinger foods
Pear and Cardamom Savory Scones with measured ingredients, 33-minute timing, 8-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
18 min
Total
33 min
Servings
8
Difficulty
easy
Cuisine
International
Ingredients
Servings
8
- 2 cups all-purpose gluten-free flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened dairy-free yogurt
- 1/4 cup unsweetened applesauce
- 1 medium ripe pear
- 3 tablespoons melted coconut oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
Instructions
-
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
-
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, ground cardamom, and sea salt (if using) until evenly combined.
-
In a separate bowl, mix the dairy-free yogurt, unsweetened applesauce, melted coconut oil, maple syrup (optional), and vanilla extract until smooth.
-
Gently fold the wet ingredients into the dry ingredients, stirring just until combined to maintain a soft texture.
-
Add the finely chopped or grated pear and carefully mix into the dough for even fruit distribution without overmixing.
-
Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch (2.5 cm) thick.
-
Cut the dough into 8 equal wedges and place them on the prepared baking sheet, spacing about 2 inches apart for even baking.
-
Bake for 15 to 18 minutes until golden on top and a toothpick inserted comes out clean.
-
Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer make-ahead convenience.
Ingredient Replacements
- cups all-purpose gluten-free flour blend: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoons baking powder: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon baking soda: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon ground cardamom: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon fine sea salt: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
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