This is the lone scone. I had 8 of these fellows when they came out of the oven Saturday night. Sunday morning there were 5. By the time I got around to photographing my scones, this fella was flying solo. I take that as a sign that they were good! These are basic scones, jazzed up with chopped ripe pear, walnuts, and candied ginger. Not too sweet and perfect for a fall morning's breakfast!
2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick cold butter, chopped into tiny pieces
1/2 cup chopped ripe pear
3-4 Tbs. chopped walnuts
2-3 Tbs. candied ginger, chopped into small pieces
1/2 cup plain or vanilla yogurt
Sanding Sugar (coarse sugar) if desired
Preheat oven to 400 degrees. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Mix butter into flour mixture. Use your fingers to work in butter (mixture should resemble coarse meal). Stir in pear, walnuts, and ginger. In a small bowl, whisk sour cream and egg until smooth.
Stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. Keep pressing until the dough comes together.
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with sanding sugar if desired. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Adapted from Cook Without a Book: Meatless Meals