Pear Chocolate Chip Scones

Yield: 24 Scones


  • 1 lb. Pacific Northwest Canned Pear Slices, drained
  • 1 lb. 8 oz. (5 cups) All-purpose baking mix (such as Bisquick)
  • 4 oz. (1/2 cup) Sugar
  • 2 oz. Butter
  • 6 oz. (1 cup) Semi-sweet chocolate chips
  • 1/2 cup Plain, low fat yogurt
  • 2 Eggs
  • 2 Egg yolks
  • 1 tsp. Vanilla extract
  • As needed Heavy cream

    Coarsely chop pears; reserve. Thoroughly combine baking mix and sugar; cut in butter. Stir in reserved pears and chocolate chips; reserve. Thoroughly mix yogurt, eggs, egg yolks and vanilla; stir into reserved baking mix mixture until a soft dough forms. Turn dough onto a floured work surface; knead about 10 times, add flour only as necessary to keep dough from sticking. Roll or pat into a square about 3/4" thick. Cut dough into 18 small squares. Cut each square into 2 triangles. Arrange triangles on a parchment-lined sheet pan; brush tops with heavy cream. Bake at 375°F until golden brown, about 15 minutes. Serve warm or at room temperature.

    NUTRITION (Per Serving)
    Calories: 194
    Calories from Fat: 47
    Fat: 5g
    Saturated Fat: 3g
    Cholesterol: 41mg
    Sodium: 258mg
    Carbohydrate: 34g
    Dietary Fiber: 2g
    Sugar: 13g
    Protein: 5g
    Vitamin A: 4% DV
    Vitamin C: 0% DV
    Calcium: 5% DV
    Potassium: 5% DV
    Iron: 6% DV