1 In a large mixing bowl stir together flour; sugar; baking powder; baking soda; salt; and cardamom, nutmeg, or allspice. Using a pastry
blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry mixture.
2 In a small mixing bowl beat eggs slightly; stir in buttermilk. Add the buttermilk mixture all at once to the dry mixture. Using a fork, stir just until moistened. Fold in pear.
3 Turn dough out onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough to 1/2-inch thickness. Cut with a 2 1/2-inch-round biscuit cutter, dipping cutter into flour between cuts.
4 Place dough rounds 1 inch apart on an ungreased baking sheet. Bake in a 375° oven for 10 to 12 minutes or until golden brown. Cool on the baking sheet for 5 minutes, then transfer scones to a wire rack. Sift powdered sugar over tops. If desired, serve warm with whipped cream and marmalade or preserves.