Frank's Recipes! Almond Ginger Pear Scones

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Almond Ginger Pear Scones

2 cups bread flour
1 cup sugar
1 teaspoon each baking powder and ground ginger
1/2 teaspoon each baking soda and salt
1/2 cup butter, cut into 8 or 10 chunks
3/4 cup diced dried pears
1/2 cup slivered almonds, toasted, divided
1/3 cup chopped candied ginger
2/3 cup buttermilk
1 egg, beaten, for tops
additional sugar, for tops

Heat oven to 425F.

In large bowl mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter 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 a lightly floured surface. Pat or roll out 3/4-inch thick. Cut out circles with 2-1/2 to 3-inch round cutter re-rolling scraps as needed. Place on baking sheet 1-inch 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.

Makes 12 scones.

Toast almonds:
Spread in an ungreased baking pan. Place in 350F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.