Pear Ginger Scones Recipes

Steps:

• Heat oven to 400°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, stir together flour, sugar, baking powder and ginger. Cut in butter with fork until mixture looks like fine crumbs. Stir in cereal. Stir in pear, egg whites and just enough milk so dough leaves side of bowl.
• Place dough on lightly floured surface. Knead lightly 10 times. With rolling pin, roll dough 1/2 inch thick. Cut dough with 3-inch cutter dipped in flour. (Or roll dough into round, 1/2 inch thick, and cut into 12 wedges with knife dipped in flour.) Place about 1 inch apart on ungreased cookie sheet. Brush with milk.
• Bake about 16 minutes or until golden. Immediately remove from cookie sheet; serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
• Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.

Steps:

• Heat oven to 400 degrees.
• Stir together flour, sugar, baking powder and ginger and cut in the butter with a fork until mixture looks like fine crumbs.
• Stir in cereal.
• Stir in pear, egg whites and just enough milk so dough leaves side of bowl.
• Place dough on a lightly floured surface and knead lightly 10 times.
• Roll dough into to a circle, 1/2 inch thick and cut into wedges with a knife dipped in flour.
• Place about 1 inch apart on ungreased cookie sheet.
• Brush with milk.
• Bake about 16 minutes or until golden.
• Remove from cookie sheet and serve warm.