Pear Ginger Scones

1
Servings
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(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.

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.