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)
2 cups confectioner’s sugar
3-4 Tbsp. reserved Pacific Northwest Canned Pear light syrup
2 tsp. lemon zest
In a large bowl combine flour, baking powder, sugar and salt. Mix well. Cut in butter until mixture resembled a coarse meal. (This can be done in a food processor). Stir in pears and ginger.
In a small bowl combine 1 cup reserved pear syrup and eggs, mix well. Stir mixture into flour/butter and mix just to combine and create a mass.
On a well-floured board, turn out dough; roll in flour to create a skin. Gently roll dough into a 12x8-in. rectangle. Cut the dough in half length-wise and cut each strip into six 4x3-in. triangles.
Place scones on a parchment-lined sheet pan and bake in preheated 400°F. oven for 18-20 minutes or until golden brown. Remove from heat and let scones cool slightly before drizzling with pear glaze or, if desired, powdered sugar.
For pear glaze: In a small bowl, mix all ingredients until smooth and use as directed.