Ingredients
2 Tbsp Truvía® Brown Sugar Blend
1⁄2 tsp ginger root, raw, washed, chopped and peeled
2 1⁄2 cups all-purpose flour
1 Tbsp baking powder
1⁄4 tsp ground nutmeg
1⁄4 tsp salt
1⁄3 cup butter (unsalted and cut up)
1 pear, washed, peeled and chopped
1 egg*
1 cup low fat half and half
Directions
Preheat oven to 400°F.
Line baking sheets with parchment paper.
In a food processor, grind Truvía®® Brown Sugar Blend and ginger root together, set-aside (will liquefy with lumps).
In a large bowl, stir together flour, baking powder, nutmeg and salt.
Stir in Truvía® Brown Sugar ginger blend into dry ingredients.
Using a pastry blender, cut butter into flour mixture until mixture resembles course crumbs.
Stir in chopped pears, set aside.
In a medium mixing bowl, combine eggs and half and half.
Make a hole in the center of the flour mixture and add egg mixture all at once. Stir until moistened, dough will be very sticky.
Turn dough out onto a flat foured surface.
Knead dough by folding and pressing it together. Add more flour as needed to prevent sticking.
Flatten dough into circle, 1⁄2 inch in depth.
Cut into equal wedges.
Place scones 2 inches apart on baking sheet.
Bake 10-14 minutes or until golden.
Serve warm with your favorite topping.
Save unused portion in sealed container.
*Each serving has 140 calories and 2 grams of sugar per serving, compared to the full-sugar version that has 150 calories and 5 grams of sugar per serving.
* Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg