Pear Ginger
Scones
- 1 cup all-purpose flour
1 cup QUAKER® Oats (quick or old fashioned, uncooked)
1/3 cup plus 2 teaspoons granulated sugar, divided use
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt (optional)
3 tablespoons margarine or butter, chilled, cut
into small pieces
2/3 cup plain nonfat yogurt
2 large egg whites or 1 large egg, slightly beaten
1 teaspoon vanilla extract
1/2 cup finely chopped fresh Bartlett pear (about 1 medium)
- Heat oven to 400°F.
Lightly spray large cookie sheet with no-stick cooking spray.
- In large bowl, combine
dry ingredients, reserving 2 teaspoons sugar for topping. Cut
in margarine with pastry blender or two knives until mixture
resembles course crumbs.
- In separate bowl, combine
yogurt, egg whites and vanilla; mix well. Add to dry ingredients;
mix just until moistened. Gently stir in chopped pear until evenly
distributed.
- Drop by 1/4 cupfuls onto
prepared cookie sheet. Sprinkle 1/8 teaspoon of remaining sugar
on each scone.
- Bake 16 to 18 minutes
or until light golden brown. Serve warm.
- Recommended storage: Freeze
completely cooled scones in tightly wrapped foil or freezer bags.
- To reheat, unwrap and
microwave on HIGH about 30 seconds per scone.
Nutrition Information:
1 Scone.
Calories 150, Calories from Fat 40, Total Fat 4g, Saturated Fat
1g, Sodium 160mg, Total Carbohydrates 25g, Dietary Fiber 1g,
Protein 4g
Recipe provided courtesy of The Quaker Oats Company.
