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Pear Lemon Scones

1 cup oats
1 cup flour
1/3 cup plus 2 Tbsp. granulated sugar, divided
1½ tsp. baking powder
1 tsp. The Spice Hunter Ground Ginger
½ tsp. baking soda
¼ tsp. cinnamon
¼ tsp. The Spice Hunter Ground East/West Indies Nutmeg
¼ tsp. salt
3 Tbsp. butter or margarine, cut into small pieces
2/3 cup plain non-fat yogurt
2 eggs whites or 1 egg lightly beaten
1 tsp. The Spice Hunter Pure Vanilla Extract
2 tsp. The Spice Hunter Lemon Peel
2 tsp. The Spice Hunter Pure Lemon Extract (optional)
½ cup finely chopped fresh pear

Preheat oven to 400°F. Grease or lightly spray cookie sheet with nonstick cooking spray. In large bowl, combine oats, flour, ¾ cup sugar, baking powder, ginger, baking soda, cinnamon, lemon peel, nutmeg and salt. Mix well. Cut in margarine until crumbly. In separate bowl, combine yogurt, egg whites, vanilla and optional lemon extract. Add to dry ingredients, mix with fork until just moistened. Fold in chopped pear. Drop batter by ¼ cupfuls onto cookie sheet. Sprinkle with remaining sugar. Bake 16-18 minutes or until light golden brown. Serve warm.