Almond Ginger Pear Scones
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cut into 8 or 10 chunks
3/4 cup diced dried pears
1/2 cup slivered almonds, toasted , divided
1/3 cup chopped candied ginger
2/3 cup buttermilk
1 egg, beaten, for glaze
Additional sugar, for glaze
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Heat oven to 425 degrees.
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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.
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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.
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Place on baking sheet, spacing apart. Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar.
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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
Source: Almond Board of California