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Print this Recipe    Ginger Pear

Almond-Ginger-Pear Scones

2 cups all-purpose flour
1 cup sugar
1 teaspoon each baking powder and ground ginger
1/2 teaspoon each baking soda and salt
1/2 cup butter, cut into 8 or 10 chunks
3/4 cup diced dried pears
1/2 cup slivered almonds, toasted*, divided
1/3 cup chopped candied ginger
2/3 cup buttermilk
1 egg, beaten, for tops
Additional sugar, for tops

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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