Recipes and Cooking Ginger-Pear Star Scones Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 28, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 8 mins Total Time: 30 mins Servings: 30 Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour 2 tablespoon packed brown sugar 1 tablespoon baking powder 1 tablespoon finely chopped crystallized ginger ½ teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg ¼ teaspoon salt ⅓ cup butter, cut up 1 cup finely chopped Bosc pear 2 eggs, lightly beaten ⅔ cup whipping cream Whipping cream Freshly grated nutmeg and/or finely chopped crystallized ginger (optional) 1 Recipe Spiced Butter Spiced Butter 1 tablespoon sugar ½ teaspoon finely chopped crystallized ginger ¼ teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg Dash ground cinnamon ½ cup butter, softened Directions Preheat oven to 400°F. In a large bowl stir together flour, brown sugar, baking powder, 1 tablespoon ginger, 1/2 teaspoon grated or 1/4 teaspoon ground nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pear. Make a well in center of flour mixture; set aside. In a medium bowl combine eggs and 2/3 cup whipping cream. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Lightly roll or pat half of the dough at a time into a 7-inch circle. Using a 2- to 2-1/2-inch star-shape cutter, cut out scones. Reroll scraps to cut additional scones. Place scones 2 inches apart on an ungreased baking sheet. Brush with additional whipping cream. If desired, sprinkle with additional grated nutmeg and/or ginger. Bake for 8 to 12 minutes or until golden. Serve warm with Spiced Butter. Spiced Butter In a small bowl stir together sugar, ginger, nutmeg, and cinnamon. Stir in butter until combined. Cover and chill until ready to serve. Prepare scones as directed. Place cooled scones in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, thaw at room temperature. If desired, preheat oven to 350°F. Place scones on a baking sheet and bake for 5 to 6 minutes or until warm. Serve with Spiced Butter. Rate it Print Nutrition Facts (per serving) 119 Calories 8g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 119 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 35mg 12% Sodium 109mg 5% Total Carbohydrate 11g 4% Total Sugars 2g Protein 2g Vitamin C 1mg 5% Calcium 40.4mg 3% Iron 0.7mg 4% Potassium 33mg 1% Folate, total 20.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.