| 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
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