Almond and Pear Scones Recipe

2 cups flour

1 cup sugar

1 tsp. baking powder

1 tsp. ground ginger

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, cut into chunks

3/4 cup diced dried pears

1/2 cup slivered almonds, toasted, divided

1/3 cup chopped candied ginger

2/3 cup buttermilk

1 egg, beaten, for glaze

Additional sugar, for glaze

Preheat oven to 425 degrees.

In large bowl, combine flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter with pastry blender until mixture is crumbly. Add pears, 1/3 cup almonds and candied ginger; toss. Add buttermilk, mix until blended.

Shape mixture into a ball. Knead gently on floured surface 30 seconds. Roll out to 3/4 inch thickness. With a 3 inch round cutter, cut out circles.

Place on baking sheet. Brush with eggs, sprinkle with remaining almonds, sprinkle with sugar.

Bake 15 minutes or until lightly browned. Cool on wire rack.

Servings: 12

Nutrition Facts

Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Protein 4.72g 9%