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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 23%
  • Fat: 5.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.7g
  • Carbohydrate: 39.5g
  • Fiber: 2.6g
  • Cholesterol: 39mg
  • Iron: 1.8mg
  • Sodium: 349mg
  • Calcium: 105mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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).
  4. 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.
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