Dried Pear and Cardamom Scones
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Breads