Fresh Pear Scones
1 cup All-purpose flour — unbleached
3/4 cup Whole wheat flour
1 tablespoon Baking powder
3 tablespoons Maple syrup
3 tablespoons Liquid egg substitute
3/4 cup Pears — finely chopped
1 medium pear
1/3 cup Currants — or raisins
2 tablespoons Skim milk — to 3 tablespoons Skim milk
Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray.
Combine the flours and baking powder and stir to mix well. Stir in the syrup, egg substitute, pears, currants and just enough of the milk to form a stiff dough.
Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk.
Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot.
Leave a Reply