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.
Preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper or coat with cooking spray.
Combine the 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 the cream cheese and butter into the dry ingredients. Add the oil and toss with a fork to coat. Add the pear and 1/4 cup nuts; toss to coat. Mix the 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 Publisher. All rights reserved.
nutrition information per serving
233 calories; 12g total fat; 3g total saturated fat; 9mg cholesterol; 204mg sodium; 29g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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