Potato Soup and Pear Scones

Come join us in our home as I prepare dinner and the kiddos set the table. Saturdays are our favorites, and we love having soup and scones for dinner.

It’s become a family tradition now, and it’s one we don’t want to ever stop. Well, maybe this summer it’ll be salad and scones 🙂

***Remember, we eat plant-based at home, so these recipes are plant-based and the scones are gluten-free!

Below are the recipes, enjoy!

Pear Scones Recipe:

This scones recipe was adapted from the Engine 2 cookbook. I absolutely love this cookbook and highly recommend it!

I have tweaked the recipe though to fit our needs a bit better. I do love using almond flour in my cooking, however it is fattening and very expensive, so I’ve eliminated quite a bit of it in the recipe. I hope you enjoy my version of these scones as much as we do!

Ingredients:

• 4 1/2 cups oat flour (grind oats into flour)
• 1 1/2 cup almond flour
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• dash of salt
• 3/4 cup pure maple syrup
• 2 pears, diced into small pieces
• 2 Tbsp. water

Directions:

1. Preheat oven to 400 degrees, and combine all the dry ingredients into a bowl.
2. Place the diced pears into a microwave safe bowl, add a couple tablespoons of water, and microwave for 2 minutes.
3. Drain the pears and add them to the bowl with the pure maple syrup.
4. If the mixture is too dry, add 1 tablespoon of water at a time until you achieve a great consistency.
5. Break the dough in half, then mold each half of dough into a circular form. Wet your hands with water, to keep the dough from being too sticky.
6. Each circle of dough should be between 1-2 inches tall.
7. Dip a knife into some water, then carefully cut the disks into 8 pieces. Do not try and separate the triangles.
8. Place the scones into the oven for 5 minutes to help firm up the dough.
9. Take out the scones, and separate the triangles from each other, so that they aren’t touching.
10. Place scones back into the oven for 10-15 minutes, or until firm to the touch.
11. Cool scones on a wire rack, then serve!

Potato Soup Recipe:

The potato soup recipe is found below in a printer friendly version. It’s sooo creamy good without any CREAM!!!! Enjoy!

Plant-Based Potato Soup

Print Recipe Pin Recipe

Cuisine Main Dishes, Recipes

Servings 10 servings

Ingredients

  

• 1/2 onion, chopped
• 3 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 small sweet potato, chopped
• 8 cups yukon gold potatoes, chopped into 1 inch pieces
• 2 cups frozen cauliflower
• 2 cartons veggie broth
• 1-2 cup water
• 1/3 cup nutritional yeast
• 1 cup frozen or canned corn
• 2 tsp. garlic powder
• 1 bay leaf
• salt and pepper to taste

Instructions

 

• In a soup pot, add first 9 ingredients.
• Cover the pot with the lid, and bring soup to a boil, then reduce heat to medium and cook for 20-30 minutes, or until potatoes are soft.
• Pull the soup off the heat (take out the bay leaf), and add 4 cups of soup to a blender. Try to get all the cauliflower into the blender. Add the nutritional yeast. Blend until smooth.
• Add the sauce back into the soup with the corn and mix well. Now the soup has a very creamy consistency.