Dutch Almond-Ginger-Pear Scones
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     2 cups      all-purpose flour
     1 cup       sugar
   1/2 teaspoon  baking soda
     1 teaspoon  baking powder 
     1 teaspoon  ground ginger
   1/2 teaspoon  salt
   1/2 cup       butter, cut into 8 or 10 chunks
   3/4 cup       dried pears, diced 
   1/2 cup       slivered almonds, toasted [see note]
   1/3 cup       candied ginger, chopped 
   2/3 cup       buttermilk
     1           egg, beaten, for tops
                 additional sugar, for tops 

  Heat oven to 425 degrees F. 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 a lightly floured surface.  Pat or roll out 
  3/4 inch thick.  Cut out circles with 2 1/2- to 3-inch round cutter, 
  re-rolling 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.

  Note: To toast almonds, spread in an ungreased baking pan.  Place 
  in 350-degree F oven and bake 5 to 10 minutes or until almonds are 
  light brown; stir once or twice to assure even browning.  Note that 
  almonds will continue to brown slightly after removing from oven. 

  Makes 12 scones