Dried Pear and Cardamom Scones

Becky Luigart-Stayner; Jan Gautro and Melanie J. Clarke
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

Nutritional Information

Calories 228
Caloriesfromfat 23 %
Fat 5.7 g
Satfat 3.1 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 5.7 g
Carbohydrate 39.5 g
Fiber 2.6 g
Cholesterol 39 mg
Iron 1.8 mg
Sodium 349 mg
Calcium 105 mg

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:

October 2002