Best Pear Ginger Scones Recipes
ALMOND-GINGER-PEAR SCONES
The instructions are as I originally found this recipe, for cutting out with a round cutter, but for scones I always pat the dough into a circle and cut it into wedges with a knife. The less the dough is handled the more tender they will be. I am not sure where this came from originally, I found it on the 'net somewhere.
Provided by pansies
Categories Scones
Time 15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F.
- 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 to mix them inches Mix in buttermilk just to blend. Gather into a ball and gently knead 3 or 4 times on a 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. Makes 12 scones.
Nutrition Facts : Calories 275.9, Fat 10.8, SaturatedFat 5.3, Cholesterol 38.5, Sodium 307.8, Carbohydrate 42.2, Fiber 2, Sugar 24.6, Protein 4.4
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-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
ALMOND GINGER PEAR SCONES
How to make Almond Ginger Pear Scones
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F.
- 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 a 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. Makes 12 scones
- To toast almonds, spread in an ungreased baking pan.
- Place in 350-degree F 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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