Almond Ginger Pear Scones
Ginger Scones Almonds Pears
Last updated 6/12/2012 1:03:35 AM. Recipe ID 27613. Report a problem with this recipe.
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
3/4 c Diced dried pears
1/2 c Slivered almonds; toasted *,
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.
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