Ingredients:

• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 cup all-purpose flour
• 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 non-fat yogourt
• 2 egg whites or 1 egg, slightly beaten
• 1 teaspoon vanilla
• 1/2 cup finely chopped fresh Bartlett pear (about 1 medium)

How to make it:

1. Heat oven to 400°F. Lightly spray large cookie sheet with no‑stick cooking spray.
2. In large bowl, combine dry ingredients, reserving 2 teaspoons sugar for topping. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
3. In separate bowl, combine yogourt, egg whites and vanilla; mix well. Add to dry ingredients; mix just until moistened. Gently stir in chopped pear until evenly distributed.
4. 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.
5. 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.