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Scones with Pear Jelly


250 g flour
1 Pack(s) vanilla sugar
1 Pack(s) baking soda
150 ml almond drink or soy drink
1 Pinch(es) salt
1 tb water

For the jelly

1.5 kg pears, peeled and seeded around 2/3 of the total weight
125 g preserving sugar
Some cloves
125 ml orange juice


500 g raspberries (fresh or frozen)
250 g preserving sugar



1. Peel, halve and core pears. Cut fruit into small pieces, place in a large saucepan and sprinkle with preserving sugar. Let stand covered for 1-2 hours, so the pears can drag juice. Add the freshly squeezed orange juice and cloves and bring everything together to boil on the stove. Cook the fruit puree for about 10 minutes, stirring constantly. Remove the pot from the stove and fill the pear jelly in jars while still hot.


1. Knead a dough from flour, baking powder, a pinch of salt, Margarine and the vegan drink. Roll the dough on a floured surface about 2cm thick and cut out round scones, using a glass (ca. 6cm diameter). Place the scones on a baking tray with a little distance from each other.Mix 2 tablespons of soy cream with 1 tablespoon water and brush the surface of the scones. Bake until golden brown about 15-25 minutes at 180 °C in a preheated oven. Serve warm or cool with the pear jelly.


1. The jars look pretty nice when they are filled with two different kinds of jelly. Simply fill the jars only three-quarters full with freshly cooked hot pear jelly and let it cool slightly (at least 40 minutes) without a lid. Mix raspberries and jam sugar in a saucepan and simmer over medium heat while stirring for about 10 minutes until the berries are soft and the preserving sugar is dissolved. Pour the fruit jam gently on the pear jelly into jars while still hot. Close glasses immediately airtight and let cool slowly at room temperature.

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