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MUFFIN &
SCONE RECIPES:
Maple Nut and Pear Scones
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Maple Nut
and Pear Scones |
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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 |
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Eating Well via "Zackaboo" on CLBB |
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