Pear-Ginger Scones

Pear-Ginger Scones

Coffee shop sweet scones strut fresh chunks of pear, a pinch of ginger and a punch of high-fiber cereal.

Prep Time



Total Time






cup Fiber One® original bran cereal
1 1/2
cups Gold Medal® all-purpose flour
cup sugar
2 1/2
teaspoons baking powder
teaspoon ground ginger
cup cold butter or margarine
cup chopped pear
egg whites, beaten
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.
Makes 12 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Get a jumpstart on making scones. Mix the flour, sugar, baking powder and salt, then cut in the butter. Store the mix in storage bags in the freezer for up to two months. When you're ready to bake, place the mix in a bowl and continue with the recipe.

Nutrition Information:

1 Serving (1 Scone)
  • Calories 150
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 160mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.