Pear-Ginger Scones

Coffee shop sweet scones strut fresh chunks of pear, a pinch of ginger and a punch from high-fiber cereal.

Pear-Ginger Scones

FiberOneRecipe by FiberOne

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10 minutes

30 minutes

12 scones

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Nutrition Info

  • 1 Scone
  • 150
  • 5g
    (Saturated Fat 1g, Trans Fat 1 1/2g)
  • 0mg
  • 190mg
  • 22g
    (Dietary Fiber 2g, Sugars 7g)
  • 2g
  • Percent Daily Value*
  • 6%
  • 0%
  • 8%
  • 8%
  • Exchanges
  • 1
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Decrease baking powder to 2 teaspoons. Bake about 14 minutes.

  • Egg-stra Special Whites

    Egg whites provide the protein from eggs but don't contain the cholesterol found in egg yolks. That's good news for your heart.

Ingredients

  • 3/4  cup Fiber One® original bran cereal
  • 1 1/2  cups Gold Medal® all-purpose flour
  • 1/3  cup sugar
  • 2 1/2  teaspoons baking powder
  • 1/2  teaspoon ground ginger
  • 1/3  cup firm margarine or butter
  • 1/2  cup chopped pear
  • 2  egg whites, beaten
  • 4  to 5 tablespoons milk

Directions

  1. 1Heat oven to 400°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  2. 2In medium bowl, stir together flour, sugar, baking powder and ginger; cut in margarine with fork until mixture looks like fine crumbs. Stir in cereal. Stir in pear, egg whites and just enough milk so dough leaves side of bowl.
  3. 3Place dough on lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut dough with 3-inch cutter dipped in flour. (Or roll dough into circle, 1/2 inch thick, and cut into 12 wedges with knife dipped in flour.) Place about 1 inch apart on ungreased cookie sheet. Brush with milk.
  4. 4Bake about 16 minutes or until golden. Immediately remove from cookie sheet; serve warm.

Categories: Course, Breads, Muffins, Cuisine, European, Occasion, Christmas

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