PEAR CHOCOLATE CHIP SCONES
Yield: 24 Scones

INGREDIENTS

1 lb. Pacific Northwest Canned Pear Slices, drained
1 lb. 8 oz. (5 cups) All-purpose baking mix (such as Bisquick)
4 oz. (1/2 cup) Sugar
2 oz. Butter
6 oz. (1 cup) Semi-sweet chocolate chips
1/2 cup Plain, low fat yogurt
2 Eggs
2 Egg yolks
1 tsp. Vanilla extract
As needed Heavy cream

METHOD
Coarsely chop pears; reserve. Thoroughly combine baking mix and sugar; cut in butter. Stir in reserved pears and chocolate chips; reserve. Thoroughly mix yogurt, eggs, egg yolks and vanilla; stir into reserved baking mix mixture until a soft dough forms. Turn dough onto a floured work surface; knead about 10 times, add flour only as necessary to keep dough from sticking. Roll or pat into a square about 3/4" thick. Cut dough into 18 small squares. Cut each square into 2 triangles. Arrange triangles on a parchment-lined sheet pan; brush tops with heavy cream. Bake at 375ºF until golden brown, about 15 minutes. Serve warm or at room temperature.

NUTRITION (Per Serving)
Calories: 194,   Calories from Fat: 47,   Fat: 5g,   Saturated Fat: 3g,
Cholesterol: 41mg,   Sodium: 258mg,   Carbohydrate: 34g,   Dietary Fiber: 2g,
Sugar: 13g,   Protein: 5g,   Vitamin A: 4% DV,   Vitamin C: 0% DV,
Calcium: 5% DV,   Potassium: 5% DV,   Iron: 6% DV