Quaker_Pear_Ginger_Scones

Ginger Oat Scones

Preparation:

Cooking:

200g Quaker Oats
150g plain flour
75g granulated sugar
1-1/2  teaspoons baking powder
1/2  teaspoon baking soda
1  teaspoon ground ginger
1/4  teaspoon ground cinnamon
1/4  teaspoon ground nutmeg
1/4  teaspoon salt (optional)
3  tablespoons margarine or butter, chilled, cut into small pieces
200g plain non-fat 
yogurt
2  egg whites or 1 egg, slightly beaten
1  teaspoon vanilla
1/2  chopped fresh pear (about 1 medium) 
Add to basket
  1. Heat oven to 400°F. Lightly spray large cookie sheet with no-stick cooking spray.

  2. In large bowl, combine dry ingredients, reserving 2 teaspoons sugar for topping. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.

  3. In separate bowl, combine yogurt, egg whites and vanilla; mix well. Add to dry ingredients; mix just until moistened. Gently stir in chopped pear until evenly distributed.

  4. Drop by 1/4 cupfuls onto prepared cookie sheet. Sprinkle 1/8 teaspoon of remaining sugar on each scone. Bake 16 to 18 minutes or until light golden brown. Serve warm.

  5. Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per scone.

Breakfast

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Toppings

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Dinner

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