Honey Pear Butter:

1. In saucepan set over medium-high heat, bring pears, honey, lemon juice, sugar and cinnamon to simmer. Reduce heat to medium-low; simmer, stirring occasionally, for 30 to 40 minutes or until reduced and thickened. Mash until smooth or purée in food processor. Let cool completely. (Make-ahead: Store in airtight container in fridge for 3 to 5 days.)

2. Meanwhile, preheat oven to 400°F (200°C). Set aside 1/4 cup (60 mL) of the cereal. Stir together flour, remaining cereal, sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

3. Whisk together milk, cream, egg and vanilla. Pour into flour mixture; stir with fork to make a ragged dough. Transfer dough to lightly floured surface; press into 7-inch (18 cm) round. Cut into 8 triangles; place triangles, about 2 inches (5 cm) apart, on parchment paper–lined baking sheet.

4. Brush tops with additional cream; sprinkle with reserved cereal. Bake for 18 to 20 minutes or until golden. Serve warm scones with Honey Pear Butter.

Nutrition Facts:

Per 1 scone with pear butter

Calories 330

Fat 11 g

Cholesterol 50 mg

Sodium 320 mg

Carbohydrate 51 g

Fibre 4 g

Sugars 18 g

Protein 6 g

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.