1/2 C. chopped pear
2 1/2 C. all-purpose flour
1/2 C. whole-wheat flour
1 T. baking powder
1/2 t. baking soda
1 C. white sugar
1/2 t. ground ginger
2 T. margarine, cold
2 T. butter, cold
1/2 C. buttermilk
1 T. sugar
Preheat oven to 400° F. Spray cookie sheet with cooking spray.
In food processor, shred pear pieces. Remove from bowl and set aside.
In food processor, combine white flour, wheat flour, baking powder, baking soda,
1 cup sugar and ginger. Add margarine and butter, pulsing machine on and off,
until mixture has cornmeal-like texture. Transfer dough to large bowl, then stir
in buttermilk and pear. Mix until dough begins to clump together.
On lightly floured board, knead dough by hand. Roll dough to 1/2 inch thickness,
then cut into rounds with 2 1/2 inch biscuit cutter. Sprinkle tops of rounds
with remaining tablespoon of sugar. Place in preheated oven and bake 10 to 15
minutes, until tops are golden. Serve with jam.
Makes 30 scones