Almond Ginger Pear Scones

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Butter - cut 8 or 10 chunks
3/4 cup	109g / 3.8oz	Diced dried pears
1/2 cup	46g / 1.6oz	Slivered almonds - toasted, divided
1/3 cup	48g / 1.7oz	Chopped candied ginger
2/3 cup	157ml	Buttermilk
1		Egg - beaten, for glaze
		Additional sugar - for glaze

Recipe 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.

Source:
"Almond Board of California at http://www.almondsarein.com"

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