Pear-Ginger 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 cold butter or margarine

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 butter 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. With rolling pin, roll dough 1/2 inch thick. Cut dough with 3-inch cutter dipped in flour. (Or roll dough into round, 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.