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1
Preheat oven to 375.
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2
Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
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3
Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
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4
Add milk and 1/4 cup water; stir just until moist.
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5
Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray.
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6
Flatten dough to 1/2-inch thickness using lightly floured hands.
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7
Let stand 5 minutes.
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8
Combine 1 tablespoon water and egg white.
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9
Brush egg white mixture over dough; sprinkle evenly with granulated sugar.
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10
Bake for 15 minutes or until golden.
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11
Remove from pan; cool on a wire rack.
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12
To prepare filling, combine pears and lemon juice; toss to coat.
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13
Melt 1 tablespoon butter in a large skillet over medium-high heat.
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14
Add pear mixture; saute 2 minutes.
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15
Stir in 3 tablespoons brown sugar; bring to a boil.
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16
Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
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17
Remove from heat; stir in vanilla.
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18
Split each shortcake in half horizontally using a serrated knife.
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19
Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.
