Pear Chocolate Chip Scones

Preheat oven to 425˚F.

Grate the frozen butter substitute on a plate and return it to the freezer until you need it.

In a bowl, whisk together the flour, sugar, baking powder and salt. Gently and quickly, with your fingers, mix in the grated frozen butter substitute. Mix in the non-dairy creamer.

On a floured work surface, knead the dough 8 times. With a floured rolling pin, roll the dough out to a 12-inch square. Fold the dough in thirds (like a legal paper) and then fold it in thirds in the other direction. Wrap the dough in plastic wrap and freeze for 5 minutes (or refrigerate overnight).

Peel, core and chop a pear into small chunks.

Roll the dough out to a 12-inch square again. Top with pear and chocolate chips. Roll the dough up into a log and cut into four equal pieces. Cut each piece diagonally.

Transfer scones on to a baking sheet and brush the tops with melted butter substitute. Bake for 25 to 30 minutes. Allow to cool for 15 minutes.