This week we’re taking an old(er) recipe & putting a new spin on it! Using Culcherd, a Toronto-based tree nut cheeze company, cashew cheese in these rosemary and pear scones was my way of using local ingredients to give these scones that extra flavour boost they needed! The juicy-sweetness of the pear lends perfectly to the sharpness of the cheese and the piney notes of rosemary. Try as you may to resist but these scones will have you wishing for a weekend adventure amongst the evergreen trees. They’re definitely a must try!
Now, I can say with full confidence that the scones I am about to describe to you reshaped the direction with which I intend to lead my life (& not just because they were my first successful attempt at using coconut oil to make light & flaky scones).
Is that a dramatic statement? Maybe. But, in all honesty, creating these scones opened my eyes to a whole different world that I had never thought I would have wanted to be a part of.
These scones were my first experience with developing any sort of product: from the initial concept, to the planning and designing of the recipe, they had me instantly hooked.
Let’s rewind a bit, so you can get the full picture. This year I was enrolled in a product development course through my university, in which (long story short) I developed my very first recipe all on my own!!!
The result was these Rosemary & Pear Scones, which originally had blue cheese in them (as per the requirements of the assignment) that made it very hard for my plant-based self to taste test any of them. Thankfully I have people in my life who jump at any mention of free food, so all was well.
This assignment, as well as my sudden entrance into the world of food through the bakery I had only just recently been hired at, completely reshaped my own idea of where I saw my life heading. This was a relief as previously I had no idea really what the heck I wanted to do with myself for the coming years.
Through developing & revising these scones I realized that I had a true passion to create beauty from simplicity, and that, more specifically, I thrived while working hands-on with food.
From the initial brain storming & asking myself “would that work with this? Who says it can’t?” to finding the perfect ingredients for a recipe & shaping them into something to share with those I love, I realized that there wasn’t a single aspect of developing new products that I wasn’t completely enthralled with. This was what I wanted to spend the rest of my life doing.
Since then I have had many a failure, as we all do, but not once have I veered from the path I strive to follow (is this inspirational? Take it or leave it) and honestly I guess where I’m going with this is follow your dreams, like for real. Do it. When you find your passion no one can take that from you if you put in the work. Through these efforts I have achieved so much personal grown in such a short period of time simply by realizing the potential of the passion that fuels me and in turn pursuing it with every bit of energy I have to give.
When you find your drive do everything you can to make it work. Be relentless, push yourself but also allow time to relax & recover. Be patient & practice, nothing happens overnight. Do not take no for an answer. Embrace criticism as a way to enhance your skills. Be humble & kind. Grow through your failures & reach for the goal you ultimately wish to attain. Nothing can stop you from succeeding if you do not let it.
Getting back on track, of course, the reason you’re here is to make the scones not to listen to me ramble.
When making the scones now a-days the cheese I use is, of course, completely dairy free, so it only made sense to get my old coworker and owner of a cashew-based cheeze company in on the fun!
For this recipe I collaborated with Jill of Culcherd Tree Nut Cheeze to bring their distinctly flavourful, nutrient-dense cashew cheese into these light & flakey scones that I’ve made time and time again.
Jill is a passionate individual that I have personally been given the opportunity to work alongside at Bunner’s bakeshop in Toronto, who owns her own damn cheeze company that wholesales throughout the GTA. Creamy, cheesy, and way better for you (& the environment, & the animals & the… you get the point) than the cow-milk variety, this cheese is perfect for literally every occasion.
You have got to try their whole line of products, I’m honestly addicted (did I mention they’ve done fried cheezeballs in the past? Life altering)! Links to their social medias will be posted at the bottom of the recipe.
So you feeling inspired or what? You feeling ready to take on the world yet? Why not start with these scones! They were a good enough beginning point for myself, who says they won’t be for you too?
These scones pair perfectly with morning tea or as a light snack later in the day. The blissful sweetness of the pear and the bold nut-cheese blend beautifully with the rosemary to create a flavour sensation like none other, perfect to pack for a weekend get-away with your pals, or an evening with grandma who needs a bit of convincing that eating plant based ain’t all that bad. Whatever the occasion, these scones are sure to impress!
Hold up, before we get to the recipe, did I mention yet that these scones are the first of the items that we will be showcasing at Sarnia Vegfest this July?! That’s right! Don’t hesitate to swing by our tent & get a taste of the originals for yourself! Lexus, Bri, and myself will all be at the venue with these scones and two other items that we will be announcing as we come closer to the date of the event & we can’t wait to see all you veg-heads there!
Until then I hope you that enjoy making them for yourself and that you find passion, no matter how small, in every aspect of your life.
Recipe: Makes 8 Scones
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1/2 cup oat bran
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp maple syrup
- 2 tsp nutmeg
- 4 tbsp solid coconut oil
- 2/3 cup plain unsweetened almond milk
- 1 1/5 ripe bosc pear, cored & grated
- 1/3 cup vegan cheese (culcherd tree nut cheeze)
- 2 twigs of fresh rosemary
- 1 tsp apple cider vinegar
- 1 clove of garlic, minced
- 1 tsp sea salt
- 1/4 tsp garlic powder
20 minutes prep, 30 minutes to bake
- sift the flour, baking powder, baking soda, nutmeg, garlic powder & salt into a large mixing bowl
- add the rosemary, garlic and oat bran to the dry ingredients
- cut the coconut oil into the dry ingredients to create a crumbly texture
- whisk together the apple cider vinegar, almond milk, & maple syrup in a separate container
- grate 1 1/2 pears into fine shreds
- strain out the excess juice from the pears, this will ensure your dough is not too wet!
- combine the grated pears with the dry ingredients
- make a well in the middle of the dry ingredients and pour in the wet mixture
- mix to combine
- carefully mix in the tree nut cheeze, being aware to not over work the dough
- oil up a baking pan, or cover with non stick baking paper
- shape the dough into a flat ball and cut into 8 equal scone shapes
- place the shapes an inch apart on the baking tray and place in the fridge or the freezer for 10 minutes while the oven preheats
- preheat the oven to 400F
- with a pastry brush coat the scones in a mixture of additional melted coconut oil, almond milk, maple syrup, nutmeg, and rosemary.
- pop the scones into the oven for 25-30 minutes or until golden and fragrant
- allow to cool completely