PEAR GINGER SCONES
Make and share this Pear Ginger Scones recipe from Food.com.
Provided by Charlotte J
Categories Scones
Time 26m
Yield 12 scones
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Stir together flour, sugar, baking powder and ginger and cut in the butter with a fork until mixture looks like fine crumbs.
- Stir in cereal.
- Stir in pear, egg whites and just enough milk so dough leaves side of bowl.
- Place dough on a lightly floured surface and knead lightly 10 times.
- Roll dough into to a circle, 1/2 inch thick and cut into wedges with a knife dipped in flour.
- Place about 1 inch apart on ungreased cookie sheet.
- Brush with milk.
- Bake about 16 minutes or until golden.
- Remove from cookie sheet and serve warm.
Nutrition Facts : Calories 141.8, Fat 5.6, SaturatedFat 3.4, Cholesterol 14.3, Sodium 140, Carbohydrate 22.1, Fiber 2.5, Sugar 6.3, Protein 2.8
PEAR SCONES
These are nice for a light and tasty brunch. Serve with tea.
Provided by jowolf2
Categories Bread Quick Bread Recipes Scone Recipes
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
- Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 194.7 mg, Sugar 11.1 g
PEAR-GINGER SCONES
Coffee shop sweet scones strut fresh chunks of pear, a pinch of ginger and a punch of high-fiber cereal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In medium bowl, stir together flour, sugar, baking powder and ginger. Cut in butter with fork until mixture looks like fine crumbs. Stir in cereal. Stir in pear, egg whites and just enough milk so dough leaves side of bowl.
- Place dough on lightly floured surface. Knead lightly 10 times. With rolling pin, roll dough 1/2 inch thick. Cut dough with 3-inch cutter dipped in flour. (Or roll dough into round, 1/2 inch thick, and cut into 12 wedges with knife dipped in flour.) Place about 1 inch apart on ungreased cookie sheet. Brush with milk.
- Bake about 16 minutes or until golden. Immediately remove from cookie sheet; serve warm.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Scone, Sodium 160 mg, Sugar 7 g, TransFat 0 g
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