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Maple Nut & Pear Scones

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  1 dozen 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.

Make Ahead Tip: The scones are best served the day they are made. Wrap any leftovers individually, place in a plastic bag or container and freeze for up to 1 month. For a quick weekday breakfast, wrap a frozen scone in a paper towel and microwave on Defrost for 1 to 2 minutes.
1 cup  whole-wheat pastry flour
1 cup  all-purpose flour
1 cup  old-fashioned rolled oats
1/4 cup plus 1 1/2 teaspoons   sugar, divided
2 teaspoons  baking powder
1/2 teaspoon  baking soda
1/4 teaspoon  salt
1 teaspoon  ground cinnamon
4 tablespoons  chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces (2 ounces)
2 tablespoons  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

Note: Maple extract, which can be purchased in the spice section of the supermarket, contains the essential flavors of maple syrup, usually diluted with alcohol. Maple syrup cannot be used as a substitute. Products labeled "maple flavoring" usually contain imitation or artificial ingredients.
Maple Nut & Pear Scones Recipe at
Preheat oven to 400 degrees F.

Line a large baking sheet with parchment paper or coat with cooking spray.

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).

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.

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Whole Grain Breakfasts
 Holiday Baked Breakfast
 Teatime Treat: Scones
Nutrition Facts per Serving
Yield:   1 dozen scones
Calories: 233
Fat. Total: 12g
Protein: 5g
Carbohydrates, Total: 29g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 9mg
Sodium: 204mg
% Cal. from Fat: 46%
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: JACQUE, MN Reviewed: 07/26/2011
Wayyyyy-yy-y too many ingredients and way too much work for the results - leaves my mouth not watering. Sorry!
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