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A wonderful low-fat
scone...
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1 cup |
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whole wheat
pastry flour |
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1 cup |
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all-purpose
flour |
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1 cup |
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rolled oats
(old fashioned or quick) |
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¼ cup plus
1½ tsp |
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granulated
sugar |
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2 tsp |
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baking
powder |
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½ tsp |
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baking soda |
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¼ tsp |
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salt |
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1 tsp |
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ground
cinnamon |
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4 Tbs |
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chilled
reduced-fat cream cheese, cut into small pieces
(2 ounces) |
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2 Tbs |
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chilled
butter, cut into small pieces |
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¼ cup |
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canola oil |
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1 cup |
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diced,
peeled pear, preferably Bartlett |
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½ cup |
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chopped
pecans or walnuts, divided |
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¾ cup |
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low-fat
buttermilk |
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1 tsp |
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maple
extract (see tips below) or vanilla extract |
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1 large |
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egg, lightly
beaten with 1 Tbsp. water for glaze |
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1 |
Preheat oven to
400°F. Line a large baking sheet with parchment paper or
coat with cooking spray. |
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2 |
Whisk whole-wheat
flour, all-purpose flour, oats, ¼ 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 ¼ 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) |
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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 7½-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 ¼ cup
nuts, pressing lightly, and the remaining 1½ teaspoons
sugar. |
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4 |
Bake scones until
golden and firm to the touch, 20 to 30 minutes. Transfer
to a wire rack to cool slightly. |
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Servings: 12 |
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Yield: 12 scones |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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239.28 |
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Calories From Fat (43%) |
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104.01 |
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% Daily Value |
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Total Fat
11.90g |
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18% |
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Saturated Fat 2.71g |
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14% |
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Cholesterol
26.13mg |
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9% |
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Sodium
233.69mg |
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10% |
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Potassium
149.62mg |
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4% |
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Carbohydrates
29.01g |
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10% |
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Dietary Fiber 3.13g |
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13% |
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Sugar 7.52g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
25.88g |
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Protein
5.58g |
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11% |
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WW Points 5 |
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Cooking Tips |
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*Maple extract can be
purchased in the spice section of the supermarket. Maple syrup
cannot be used as a substitute. |
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**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. |
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Recipe Source |
| Eating
Well via "Zackaboo" on CLBB |
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