| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | California | Almonds, Desserts | 12 | Servings |
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 |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu> on Apr 08, 1998
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”