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This recipe is from the Quaker Oats website. I usually sub half of the flour with whole wheat pastry flour for a little more whole grain. These freeze very wrapped in plastic wrap and the foil.


  • 1 cup all-purpose flour
  • 1 cup QUAKER® Oats (quick or old fashioned, uncooked)
  • 1/3 cup plus 2 teaspoons granulated sugar, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt (optional)
  • 3 tablespoons margarine or butter, chilled, cut into small pieces
  • 2/3 cup plain nonfat yogurt
  • 2 egg whites or 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped fresh Bartlett pear (about 1 medium)


  • Heat oven to 400°F.
  • Lightly spray large cookie sheet with no-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 course 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.

Categories: Bread  Scone 
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