Main Dishes
Potato Soup and Pear Scones

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!


  • 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

Gluten-Free Pear Scones

Homemaker On A Budget
These pear scones are the perfect fall treat! I used a combination of oat flour and almond flour to give these great texture. The taste is delicious and definitely worth the effort.


  • 4 1/2 cups oat flour (grind oats into flour)
  • 1 1/2 cups 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


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


***If you don’t have access to pears, apples work great too!

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

Homemaker On A Budget
Cuisine Main Dishes, Recipes
Servings 10 servings


  • 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


  • 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.
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