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  • 1 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/3 Cup(s) plus 2 teaspoons granulated sugar, divided
  • 1-1/2 Teaspoon(s) Baking Powder
  • 1/2 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) Ground Ginger
  • 1/4 Teaspoon(s) ground cinnamon
  • 1/4 Teaspoon(s) ground nutmeg
  • 1/4 Teaspoon(s) salt (optional)
  • 3 Tablespoon(s) margarine or butter, chilled, cut into small pieces
  • 2/3 Cup(s) Plain Nonfat Yogurt
  • 2 egg whites or 1 egg, slightly beaten
  • 1 Teaspoon(s) vanilla
  • 1/2 Cup(s) finely chopped fresh Bartlett pear (about 1 medium)

Cooking Instructions

Heat oven to 400°F. Lightly spray large cookie sheet with no-stick cooking spray. In large bowl, combine dry ingredients, reserving 2 teaspoons sugar for topping. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs. In separate bowl, combine yogurt, egg whites and vanilla; mix well. Add to dry ingredients; mix just until moistened. Gently stir in chopped pear until evenly distributed. Drop by 1/4 cupfuls onto prepared cookie sheet. Sprinkle 1/8 teaspoon of remaining sugar on each scone. Bake 16 to 18 minutes or until light golden brown. Serve warm. Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per scone.


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