Yield: 12 scones. 4 cups all-purpose flour 1 ½ Tbsp. baking powder 1 tsp. baking soda 2/3 cup granulated sugar ½ tsp. salt ¾ cup unsalted butter, cubed 2 cups Pacific Northwest Canned Pear dices, packed in light syrup (reserve syrup) 1/3 cup crystallized ginger 2 large eggs as needed, all-purpose flour for dusting 1 cup pear glaze (recipe follows) Pear Glaze: 2 cups confectioner’s sugar 3-4 Tbsp. reserved Pacific Northwest Canned Pear light syrup 2 tsp. lemon zest In a large bowl combine ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.