Directions

• 1.

  Preheat oven to 400° F.

• 2.

  Line baking sheets with parchment paper.

• 3.

  In a food processor, grind Truvia Brown Sugar Blend and ginger root together, set-aside (will liquefy with lumps).

• 4.

  In a large bowl, stir together flour, baking powder, nutmeg and salt.

• 5.

  Stir in Truvia Brown Sugar ginger blend into dry ingredients.

• 6.

  Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.

• 7.

  Stir in chopped pears, set aside.

• 8.

  In a medium mixing bowl, combine eggs and half & half.

• 9.

  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.

• 10.

  Turn dough out onto a flat floured surface.

• 11.

  Knead dough by folding and pressing it together. Add more flour as needed to prevent sticking.

• 12.

  Flatten dough into a circle, ½-inch in depth.

• 13.

  Cut into equal wedges.

• 14.

  Place scones 2 inches apart on a baking sheet.

• 15.

  Bake 10-14 minutes or until golden.

• 16.

  Serve warm with your favorite topping.

• 17.

  Save unused portions in a sealed container.