Pears contribute a mild, yet lovely autumn flavor to these ginger-spiced whole wheat scones with sugared tops.

Pear Scones

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

1. Preheat oven to 400°F (205°C). Spray baking sheet with cooking spray.
2. In food processor shred pear and set aside.
3. 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.
4. 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.
5. Bake 10 to15 minutes until tops are golden. Serve with jam.

Makes about 30 scones.

Recipe provided courtesy of The Sugar Association, Inc.