Pear Ginger Scones Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
• Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
• Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
• Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

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.

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.

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.

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.