1 cup oatmeal or oat bran, or a ½ cup of each

1 cup unbleached all-purpose flour

⅓ cup, plus 2 tablespoons granulated sugar

1½ teaspoons low-salt baking powder

½ teaspoon baking soda

1 teaspoon dried ground ginger

¼ teaspoon cinnamon

¼ teaspoon nutmeg

Pinch salt

2 teaspoons lemon zest

3 tablespoons unsalted butter, cut into small pieces

⅔ cup plain nonfat yogurt

1 large egg, lightly beaten

1 teaspoon vanilla extract

2 teaspoons lemon extract

½ cup peeled and grated pear

• Preheat oven to 400°. Treat a baking sheet or jelly roll pan with nonstick cooking spray.

• In a large bowl, combine the oatmeal, flour, ⅓ cup of the sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, and lemon zest; mix well. Cut in the butter until crumbly.

• In a separate bowl, mix together the yogurt, beaten egg, vanilla extract, and lemon extract. Add to the dry ingredients, using a fork to mix the wet ingredients in to moisten the dry. Fold in the grated pear.

• Drop ¼ cupfuls of batter in semiflattened mounds on the treated baking sheet. Sprinkle with the remaining sugar. Bake for 16 to 18 minutes, until light golden brown. Serve warm.

Teatime Tip

You can underbake some of the scones and then, once they've cooled, wrap them in nonstick foil and freeze them until needed. When needed, pop the foil-wrapped scones into a preheated 350° oven for 15 to 20 minutes.