Pears contribute a mild, yet lovely autumn flavor to these ginger-spiced whole wheat scones with sugared tops.
1/2 cup pear, shredded
2 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon ground ginger
2 tablespoons cold margarine
2 tablespoons cold butter
1/2 cup buttermilk
1 tablespoon granulated sugar
- Preheat oven to 400°F (205°C). Spray baking sheet with cooking spray.
- In food processor shred pear and set aside.
- Combine flours, baking powder, baking soda, sugar, and ginger in food processor. Add margarine and butter, by pulsing machine on and off, until mixture has a cornmeal-like texture. Transfer to large bowl and stir in buttermilk and pear until dough begins to clump together.
- On lightly floured board knead briefly by hand. Roll dough to 1/2-inch thickness and cut into rounds with a 2 1/2-inch biscuit cutter. Sprinkle tops lightly with remaining sugar.
- Bake 10 to15 minutes until tops are golden. Serve with jam.
Makes about 30 scones.
Recipe provided courtesy of The Sugar Association, Inc.