Almond Ginger Pear Scones

Title:
Almond Ginger Pear Scones

Yield:
12 Servings

Categories:
Almonds,
Desserts




Ingredients:





     2 c  All-purpose flour


     1 c  Sugar


     1 ts Baking powder


     1 ts Ground ginger


   1/2 ts Baking soda


   1/2 ts Salt


   1/2 c  Butter; cut into


          -8-or-10-chunks


   3/4 c  Diced dried pears


   1/2 c  Slivered almonds; toasted *,


          -divided


   1/3 c  Chopped candied ginger


   2/3 c  Buttermilk


     1    Egg; beaten; for glaze


          Additional sugar; for glaze






 Heat oven to 425 degrees. 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 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.


 


 Servings: 12 scones


 


 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree


 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.


 


 See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap


 


 Recipe by: Almond Board of California


 


 Posted to MC-Recipe Digest by KitPATh 
on Apr 08,


 1998