Twice Baked Potato Casserole

Pear Lemon Scones

Ingredients

  • 1 cup oats
  • 1 cup flour
  • 1/3 cup plus 2 Tbsp. granulated sugar, divided
  • 1½ tsp. baking powder
  • 1 tsp. TRK Ground Ginger
  • ½ tsp. baking soda
  • ¼ tsp. cinnamon
  • ¼ tsp. TRK Ground East/West Indies Nutmeg
  • ¼ tsp. salt
  • 3 Tbsp. butter or margarine, cut into small pieces
  • 2/3 cup plain non-fat yogurt
  • 2 eggs whites or 1 egg lightly beaten
  • 1 tsp. TRK Pure Vanilla Extract
  • 2 tsp. TRK Lemon Peel
  • 2 tsp. TRK Pure Lemon Extract (optional)
  • ½ cup finely chopped fresh pear

Preparation

Preheat oven to 400°F. Grease or lightly spray cookie sheet with nonstick cooking spray. In large bowl, combine oats, flour, ¾ cup sugar, baking powder, ginger, baking soda, cinnamon, lemon peel, nutmeg and salt. Mix well. Cut in margarine until crumbly. In separate bowl, combine yogurt, egg whites, vanilla and optional lemon extract. Add to dry ingredients, mix with fork until just moistened. Fold in chopped pear. Drop batter by ¼ cupfuls onto cookie sheet. Sprinkle with remaining sugar. Bake 16-18 minutes or until light golden brown. Serve warm..