Options

Format:
Include:
PRINT
Dried Pear and Cardamom Scones

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.

Oxmoor House JUNE 2006

  • Yield: 8 servings

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.

advertisement

Go to Full Version of

Dried Pear and Cardamom Scones Recipe

advertisement