Yield: 12 scones
Prep Time: 20 min
Cook Time: 25 min
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 cup rolled oats (old fashioned or quick)
1/4 cup plus 1 1/2 teaspoons granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 ounces chilled reduced-fat cream cheese, cut into small pieces
2 tablespoons chilled salted butter, cut into small pieces
1/4 cup canola oil
1 cup diced, peeled pear, preferably Bartlett
1/2 cup chopped pecans or walnuts, divided
3/4 cup low-fat buttermilk
1 teaspoon maple extract (see tips below) or vanilla extract
1 large egg, lightly beaten with 1 tablespoon water for glaze
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray.
2. Whisk together the flours, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl. 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 stir just enough into the dry ingredients until the dough clumps together. (It will be sticky)
3. Turn the dough out onto a lightly floured surface and knead several times; do not overwork. Divide in half and pat each piece into a 7-inch circle. Cut each circle into 6 wedges; transfer to the prepared baking sheet. Brush the tops with the egg glaze; sprinkle with the remaining 1/4 cup nuts, pressing lightly, and the remaining 1 1/2 teaspoons sugar.
4. Bake scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly.
*Maple extract can be purchased in the spice section of the supermarket. Maple syrup cannot be used as a substitute.
*These scones are best served the day they are made. If you have leftovers, wrap them individually and place in a plastic bag or container and freeze for up to 1 month. For a quick breakfast, wrap in a paper towel and microwave on "defrost" for 1 to 2 minutes.
Nutritional Information per serving:
Serving size: 1 scone
Calories per serving: 240
Fat per serving: 12g
Saturated Fat per serving: 2.75g
Sugar per serving: 7.5g
Fiber per serving: 3g
Protein per serving: 5.5g
Cholesterol per serving: 26mg
Carbohydrates per serving: 29g
WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 5
Source: RecipeGirl.com (via Eating Well)