Pear and Ginger Scones

Pear and Ginger Scones

Yield: 12 scones.

4 cups all-purpose flour
1 ½ Tbsp. baking powder
1 tsp. baking soda
2/3 cup granulated sugar
½ tsp. salt
¾ cup unsalted butter, cubed
2 cups Pacific Northwest Canned Pear dices, packed in light syrup (reserve syrup)
1/3 cup crystallized ginger
2 large eggs
as needed, all-purpose flour for dusting
1 cup pear glaze (recipe follows)

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