Pears are one of the more neglected fruits. They are overshadowed by their seasonal counterpart, apples, are underappreciated in my opinion. They come in so many colors and varieties, and their uses are endless, from salads, to cakes, to breakfast items. I've always been a big fan of scones, but I've never had them with pear – because who would make a crazy thing like that? Mine turned out a bit too cakey for my liking. So, I'll give you some tips to get them a bit more biscuit-like. 

Whole Wheat Pear Ginger Scones

1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/4 cup granulated sugar
1/4 cup brown sugar 
1/2 tsp table salt
1 stick cold unsalted butter
About two pears, diced finely
1 tsp fresh grated ginger
1 tbsp pumpkin pie spice (a combination of cinnamon, cloves and allspice would also work)
3/4 cup ricotta
1/3 cup milk (you can use heavy cream, but I used 1%)

Preheat your oven to 425 degrees F and spray a cookie sheet, or line with parchment paper. Saute the diced pear in ginger and 2 tablespoons of butter until lightly browned or softened. Meanwhile, cut the remaining 6 tablespoons of butter into very tiny pieces and combine into the flour with your hands. Make sure the butter is very cold. The mixture will be crumbly. 

Next, add in the remaining dry ingredients. Mix in ricotta and then, finally, the milk. If the mixture seems too moist – not sticky enough – do not add in all of the milk. You can also add a bit more flour like I did. Gently mix in the pear until it is well incorporated into the dough. 

Lastly, pour the dough onto a floured surface, and roll it out into a circle. I floured the top of mine a bit also so it wouldn't stick to the knife when I cut it. I cut my scones like a pizza, but you can cut them into any shape you want. You should get about 9 scones out of this recipe.

Bake for about 20 minutes, or until they spring back when you touch them. Note: they will solidify a bit after you remove them from the oven. I found they tasted great when refrigerated, and they would probably be perfect with a touch of jam or apple butter. Whoever said pears and apples can't work together? 

–Marly Schuman