Maple Nut & Pear Scones

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Maple Nut & Pear Scones

Maple Nut & Pear Scones

Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with pear butter.

Nutrition Profile: Healthy Weight   High Fiber   Low Calorie   Low Cholesterol   Low Sodium  

Serves 12

Prep Time 30 min

Total Time 60 min.

Ingredients

  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/4 cup plus 1 sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 tablespoon chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces (2 ounces)
  • 2 tablespoon chilled butter, cut into small pieces
  • 1/4 cup canola oil
  • 1 cup diced peeled pear, preferably Bartlett (1 large)
  • 1/2 cup chopped pecans, or walnuts, divided
  • 3/4 cup low-fat buttermilk, or equivalent buttermilk powder
  • 1 teaspoon maple extract, (see Note) or vanilla extract
  • 1 egg lightly beaten with 1 tablespoon water, for glaze

Cooking Directions

Step 1

Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray.

Step 2

Combine whole-wheat flour, all-purpose flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl; whisk to blend. Using a pastry blender or your fingertips, cut or rub cream cheese and butter into the dry ingredients. Add oil and toss with a fork to coat. Add pear and 1/4 cup nuts; toss to coat. Mix buttermilk and maple (or vanilla) extract in a measuring cup and add just enough to the dry ingredients, stirring with a fork, until the dough clumps together. (It will be sticky.)

Step 3

Turn the dough out onto a lightly floured surface and knead several times; do not overwork it. Divide the dough in half and pat each piece into a 7 1/2-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the egg glaze and sprinkle with the remaining 1/4 cup nuts, pressing lightly. Sprinkle with the remaining 1 1/2 teaspoons sugar.

Step 4

Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.


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