Dried Pear and Cardamom Scones

recipe
Scones, like biscuits, are most tender when handled minimally. So have your ingredients ready, and use a soft touch when mixing and patting the dough.

Yield:

8 servings

Recipe from

Oxmoor House

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cardamom
3 tablespoons butter
10 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 cup chopped dried pears
2 teaspoons all-purpose flour
Cooking spray
1 large egg white, lightly beaten

Preparation

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, salt, and cardamom in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, rind, vanilla, and egg in a medium bowl; stir in dried pears. Add buttermilk mixture to flour mixture, stirring just until moist (dough will be sticky).

Turn the dough out onto a lightly floured surface. Dust top of the dough with 2 teaspoons all-purpose flour, and pat into an 8-inch circle. Cut dough into 8 wedges; arrange wedges 1/2 inch apart on a baking sheet coated with cooking spray. Brush egg white over wedges. Bake at 350° for 25 minutes or until golden. Serve warm.

Note:

Ken Haedrich,

June 2006
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