CINNAMON CHIP SCONES..

Preheat oven to 400 degrees.

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/16 teaspoon salt {pinch}
1/2 cup unsalted butter, at room temperature
1/2 cup 1% low-fat milk
1 egg
1 teaspoon vanilla
1 1/2 cups cinnamon baking chips

1. Preheat oven to 400 degrees.
2. Combine flour and the next seven ingredients {flour through salt}.

3. With a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
4. Combine milk, egg and vanilla. With a wooden spoon, mix into flour mixture. Stir in cinnamon chips.
5. Scoop out batter using a 1/4-cup measure and place onto a baking sheet lined with parchment paper. Bake 12 to 15 minutes, until light golden brown. Let cool before storing and serving.
Makes: 18

Nutritional Facts per serving:
239 calories, 11 grams fat, 26 milligrams cholesterol, 4 grams protein, 30 grams carbohydrates, 1 gram fiber, 161 milligrams sodium.

Pear Nut Scones...

Heat oven to 400 F.
    1 3/4 cups all-purpose flour
    1/3 cup packed brown sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/3 cup cold butter or margarine
    1 egg
    1/2 cup half-and-half
    1 cup pear, chopped and peeled
    1/2 cup pecans, chopped
Heat oven to 400 F. In a large bowl, mix flour, brown sugar, baking powder and salt.
Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans. On an ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.

• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.