Title: Almond ginger pear scones
 Categories: Almonds, Desserts
      Yield: 12 Servings
 
      2 c  All-purpose flour
      1 c  Sugar
      1 ts Baking powder
      1 ts Ground ginger
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c  Butter; cut into
           -8-or-10-chunks
    3/4 c  Diced dried pears
    1/2 c  Slivered almonds; toasted *,
           -divided
    1/3 c  Chopped candied ginger
    2/3 c  Buttermilk
      1    Egg; beaten; for glaze
           Additional sugar; for glaze
 
  Heat oven to 425 degrees. In large bowl mix flour, sugar, baking
  powder, ground ginger, baking soda and salt. Cut in butter with
  pastry blender or two knives until mixture resembles coarse crumbs.
  Add the pears, 1/3 cup of the almonds and the candied ginger; toss.
  Mix in buttermilk just to blend. Gather into a ball and gently knead
  3 or 4 times on lightly floured surface. Pat or roll out 3/4-inch
  thick. Cut out circles with 2 1/2- to 3-inch round cutter, rerolling
  scraps as needed. Place on baking sheet, spacing apart. Brush tops
  with egg, sprinkle with remaining almonds, dividing equally, and
  sprinkle with sugar. Bake in center of oven 12 to 15 minutes until
  springy to the touch and lightly browned. Remove to rack to cool.
  Serve warm or at room temperature.
  
  Servings: 12 scones
  
  * To toast almonds, spread in an ungreased baking pan. Place in 350
  degree oven and bake 5 to 10 minutes or until almonds are light
  brown; stir once or twice to assure even browning. Note that almonds
  will continue to brown slightly after removing from oven.