Pear Ginger Scones

8-10
Servings
10 min
Preparation Time
16-18 min
Cook Time
Ingredients
Rating

Take classic scones up a notch simply by adding a few yummy ingredients like juicy pears and warm ginger. This recipe for Pear Ginger Scones makes for a wonderful breakfast option or afternoon snack. Bursting with flavors and texture, these scones are perfect all year-round.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 cup all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/3 cup plus 2 tsp granulated sugar, divided
1 ½ tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt (optional)
3 tbsp margarine or butter, chilled, cut into small pieces
2/3 cup plain nonfat yogurt
2 egg whites or 1 egg, slightly beaten
1 tsp vanilla
1/2 cup 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.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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.