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Recipe Name: Almond Ginger Pear Scones Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 12

2 Cup(s) All-Purpose Flour
1 Cup(s) Sugar
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Ground ginger
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1/2 Cup(s) Butter, cut into
3/4 Cup(s) Diced dried pears
1/2 Cup(s) Slivered almonds, toasted *
1/3 Cup(s) Chopped candied ginger
2/3 Cup(s) Buttermilk
1 Egg, beaten for glaze
Additional sugar, for glaze
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
>Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of
California Posted to MC-Recipe Digest by KitPATh
<> on Apr 08, 1998

Nutrition (calculated from recipe ingredients)
Calories: 271
Calories From Fat: 96
Total Fat: 11g
Cholesterol: 20.9mg
Sodium: 206.2mg
Potassium: 98.9mg
Carbohydrates: 40.4g
Fiber: 1.5g
Sugar: 18.8g
Protein: 3.9g

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