| 2 cup all-purpose flour | | 1 cup sugar | | 1 tsp baking powder | | 1 tsp ground ginger | | 12 tsp baking soda | | 1/2 tsp salt | | 1/2 cup butter cut 8 or 10 chunks | | 3/4 cup diced dried pears | | 1/2 cup slivered almonds toasted, divided | | 1/3 cup chopped candied ginger | | 2/3 cup buttermilk | | 1 x egg beaten, for glaze | | Additional sugar for glaze |
| | Heat oven to 425 degrees. | | In large bowl mix flour , sugar, baking powder, ground ginger , baking soda and salt . Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add the pears , 1/3 cup of the almonds and the candied ginger; toss. Mix in buttermilk just to blend. | | Gather into a ball and gently knead 3 or 4 times on lightly floured surface. Pat or 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 minutes until springy to the touch and lightly browned. Remove to rack to cool. Serve warm or at room temperature. | | This recipe yields 12 servings. |
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