Sign Up TodayMy Spot

log in
Eat Better America: Simple Solutions for a Healthier You
Home > Recipes > Breads > Pear-Ginger Scones
Related Recipes Whole-Grain Buttermilk Waffles
Buttermilk Raisin Bran Muffins
Bread Machine Olive-Parmesan Bread

featured products
Your health. Your taste buds. Here are a few products that serve both masters.

Fiber One®

57% Daily Value of Fiber

Fiber One®

Take a small step to eat better.
Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.
Email

Take the Cheerios Challenge
Cheerios
You could lower your cholesterol 4% in 6 weeks
Receive a coupon for $1 off Cheerios each week of the challenge.
That’s $6 in savings!
A clinical study showed that eating two 1 ½ cup servings daily of Cheerios cereal for 6 weeks reduced bad cholesterol about 4 percent when eaten as part of a diet low in saturated fat and cholesterol.


 
 
Pear-Ginger Scones
Recipe Tip
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.
  1 rating : 1 review

Pear-Ginger Scones

Coffee shop sweet scones strut fresh chunks of pear, a pinch of ginger and a punch from high-fiber cereal. From eatbetteramerica.
Prep Time:10 min
Start to Finish:30 min
makes:12 scones

3/4cup Fiber One® cereal
1 1/2cups all-purpose flour
1/3cup sugar
2 1/2teaspoons baking powder
1/2teaspoon ground ginger
1/3cup firm margarine or butter
1/2cup chopped pear
2egg whites, beaten
4to 5 tablespoons milk
1.Heat 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.In 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.Place 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.Bake about 16 minutes or until golden. Immediately remove from cookie sheet; serve warm.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. Bake about 14 minutes.

Nutritional Information
1 Scone: Calories 150 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 7g); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 tsp Fats & Oils, 1 oz-equivalents Grains

 
 
 
1 Review

 

hint
When I made them my dough turned out extremely sticky! I simply sprayed a muffin pan and poured them in, and they turned out delicious, and with a few extra servings!
Posted at 9:45 AM on December 3 2007 by Jessica , Peoria IL