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57% Daily Value of Fiber

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Pear-Ginger Scones

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 review

1 rating

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

3/4	cup Fiber One® original bran cereal
1 1/2	cups Gold Medal® all-purpose flour
1/3	cup sugar
2 1/2	teaspoons baking powder
1/2	teaspoon ground ginger
1/3	cup firm margarine or butter
1/2	cup chopped pear
2	egg whites, beaten
4	to 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.

1 Review

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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