There’s nothing like a moist and warm scone topped with cream for breakfast every now and then. While this baked pastry tends to be shunned by dieters in order to avoid empty calories, this version of a classic British breakfast or teatime treat packs a punch, containing ingredients with several health benefits. This recipe will assuage some of the guilt associated with this delicious breakfast indulgence while still causing your taste buds to sing: Pear Ginger Scones!
First off, by cutting the all-purpose flour with an equal amount of whole-wheat pastry flour, your scones will be more fibrous, especially with the addition of the rolled oats. Baking fruit in any pastry raises its nutritional value, and pear season typically ends in October, so act fast! A great source of fiber, pears also contain antioxidants, vitamins and nutrients. For years, ginger has been used for medicinal purposes, such as heartburn and migraine relief. If you are pregnant or know someone who is pregnant, ginger has been used to treat morning sickness, making these scones a wonderful breakfast choice. Finally, the juicy fruitiness complements the buttery pastry while the ginger adds a complex flavor that is unparalleled!
Pear Ginger Scones
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 cup old-fashioned rolled oats
¼ cup sugar
2 teaspoons baking powder
½ teaspoons ground ginger
¼ cup finely chopped crystalized ginger
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons chilled reduced-fat cream cheese
2 tablespoons chilled butter
¼ cup canola oil
1 cup diced, peeled large pear
¾ cup low-fat buttermilk
1 tablespoons heavy cream
2 tablespoons raw sugar
1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
2. In a large bowl, combine whole-wheat flour, oats, ¼ cup sugar, baking powder, baking soda, salt and cinnamon and whisk to blend. Using a pastry blender, cut cream cheese and butter into dry ingredients. Add oil and stir with a fork. Add pear and toss to coat. Mix buttermilk and vanilla extract in measuring cup and stir just enough with the dry ingredients until the dough clumps together.
3. Turn the dough out onto a lightly floured surface and knead several times, being careful not to overwork it. Divide the dough in half and pat each piece into 7 1/2 – inch circle. Then cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the tablespoon of heavy cream and sprinkle the raw sugar.
4. Bake the scones for 20-30 minutes, or until firm and golden, and let cool before serving.