Pear Ginger Scones
3/4 cup Fiber One cereal
1 1/2 cup Gold Medal all-purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp ground ginger
1/3 cup firm margarine or butter
1/2 cup chopped pear
2 x egg whites beaten
4 tbs milk - (to 5)
Heat oven to 400 degrees. Crush cereal if desired. (Place cereal in plastic bag
or between sheets of waxed paper; crush with rolling pin. Or crush in blender or
food processor.) Stir together flour, sugar, baking powder, and ginger; cut in
margarine with fork until mixture looks like fine crumbs. Stir in cereal. Stir
in pear, egg whites, and just enough milk so dough leaves side of bowl. Turn
dough onto lightly floured surface.
Knead lightly 10 times. Roll 1/2-inch thick. Cut dough with 3-inch cutter dipped
in flour. (Or roll dough into circle, 1/2-inch thick, and cut into 8 wedges with
knife dipped in flour.) Place about 1 inch apart on ungreased cookie sheet.
Brush with milk. Bake about 16 minutes or until golden. Immediately remove from
cookie sheet; serve warm.
For High Altitude Locations (3,500-6,500 ft): Heat oven to 425 degrees. Decrease
sugar to 1/4 cup and baking powder to 2 teaspoons. Bake about 13 minutes.
Makes: 8 servings.