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Ingredientes
- 2 c. all-purpose flour
- 2/3 c. sugar
- 1 tsp baking pwdr and grnd ginger
- 1/2 tsp baking soda and salt
- 1/2 c. butter cut into 8 or possibly 10 chunks
- 3/4 c. diced dry pears
- 1/2 c. slivered almonds toasted*, divided
- 1/3 c. minced candied ginger
- 2/3 c. buttermilk
- 1 x egg beaten, for tops additional sugar for tops
Direcciones
- Note: the quantity of sugar has been reduced by a third from the original recipe.
- Heat oven to 425 degrees F. In large bowl mix flour, sugar, baking pwdr, grnd ginger, baking soda and salt. Cut in butter with pastry blender or possibly two knives till mix resembles coarse crumbs.
- Add in the pears, 1/3 c. of the almonds and the candied ginger; toss. Fold in buttermilk just to blend. Gather into a ball and gently knead 3 or possibly 4 times on a lightly floured surface.
- Pat or possibly roll out 3/4 inch thick. Cut out circles with 2 1/2- to 3-inch round cutter, rerolling scraps as needed. Place on baking sheet, spacing apart. Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar. Bake in center of oven 12 to 15 min till springy to the touch and lightly browned. Remove to rack to cold. Serve hot or possibly at room temperature.
- * To toast almonds, spread in an ungreased baking pan. Place in 350-degree F oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.
- NOTES : Candied ginger gives this brunch treat real zing
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 214 | |
| Calories from Fat 81 | 38% |
| Total Fat 9.28g | 12% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 232mg | 10% |
| Potassium 83mg | 2% |
| Total Carbs 29.74g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 12.73g | 8% |
| Protein 3.6g | 6% |
