Pear & Ginger Scones
Yield: 12 scones
1 pound (4 cups)Flour
1-1/2 tablespoons Baking powder
1/2 teaspoon Baking soda
5 ounces (2/3 cup) Sugar
1/2 teaspoon Salt
6 ounces (3/4 cup) Unsalted butter, cubed
1 pound 2 ounces (2 cups) Pacific Northwest Canned Pear Dices, packed in light syrup; reserve syrup
1 ounce (1/3 cup) Minced crystallized ginger
2 large Eggs
In a large bowl, combine flour, baking powder, baking soda, sugar and salt; mix well. Cut in butter until mixture resembles a coarse meal. (This can be done in a food processor.) Stir in pears and ginger. In a small bowl, combine 1 cup reserved pear syrup and eggs; mix well. Stir mixture into flour/butter and mix just to combine and create a mass. On a well-floured board, turn out dough; roll in flour to create a skin. Gently roll dough into a 12x8-inch rectangle. Cut the dough in half length-wise and cut each strip into six 4x3-inch triangles. Place scones on a parchment-lined sheetpan and bake in preheated 400°F oven for 18-20 minutes or until golden brown. Remove from heat and let scones cool slightly before drizzling with Pear Glaze or, if desired, sprinkle with powdered sugar.
PEAR GLAZE2 cups Confectioners sugar3-4 tablespoons Pacific Northwest Canned Pear Dices2 teaspoons Lemon zest
In a small bowl, mix all ingredients until smooth and use as directed.
NUTRITION (Per Serving)
Dietary Fiber: 2g