Pear & Ginger Scones
Yield: 6 Scones
2 cups all-purpose flour (plus more for shaping)
2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup granulated sugar
1/4 tsp. salt
6 Tbsp. unsalted butter, cubed
1 cup Pacific Northwest Lite Canned Pears, drained, diced, reserve juice
3 Tbsp. minced crystallized ginger
1 large egg
Pre-heat oven 400°F.
In a large bowl combine flour, baking powder, sugar and salt. Mix well. Cut in butter until mixture resembled a coarse meal (can be done in food processor up to this point). Stir in pears and ginger. In a small bowl combine 1/2 cup reserved Pear juice and egg, mix well. Stir into flour-butter mixture and mix just to combine and create a mass. On a well-floured board, turn out dough and roll in flour to create a skin. Gently roll dough into a 12 x 4-in. rectangle. Cut the rectangle into six 4 x 3-in. triangles. Place scones on a parchment-lined baking sheet and bake 18-20 minutes or until golden brown. Remove from heat and let scones cool slightly before sprinkling with powdered sugar or glazing with Pear Glaze*.
*PEAR GLAZE: 1 cup confectioner’s sugar
1-2 Tbsp. reserved Pacific Northwest Canned Pear juice
1 tsp. lemon zest
Combine all ingredients in a bowl and mix until smooth. Use as directed above.
Prep Time: 20 minutes Cook Time: 20 minutes
NUTRITION (Per Serving)
Dietary Fiber: 2g