Margarine or butter, chilled, cut into small pieces3 tbsp
Plain non-fat yogurt200g
Egg Whites2
Vanilla1 tsp
Fresh pear, chopped 1/2
Preparation
Heat oven to 200°C. Lightly spray large cookie sheet with non-stick cooking spray.
In large bowl, combine dry ingredients, reserving 2 teaspoons sugar for topping.
Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
In separate bowl, combine yogurt, egg whites and vanilla; mix well.
Add to dry ingredients; mix just until moistened. Gently stir in chopped pear until evenly distributed.
Drop by 1/4 cupfuls onto prepared cookie sheet.
Sprinkle 1/8 teaspoon of remaining sugar on each scone.
Bake 16 to 18 minutes or until light golden brown. Serve warm.
Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per scone.
Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.
