Here’s another great scone recipe: Maple Nut and Pear Scones
Yield: 12 scones
Prep Time: 20 minutes
Cook Time: 25 minutes
Maple Nut and Pear Scones
- 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 or vegetable 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
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray.
- 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)
- 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.
- 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 240, Fat 12g, Saturated Fat 2.75g, Sugar 7.5g, Fiber 3g, Protein 5.5g, Cholesterol 26mg, Carbohydrates 29g
- Weight Watchers POINTS per scone:
- SmartPoints: 8, Points Plus: 7 Old Points Program: 5
SOURCE: RecipeGirl.com (via Eating Well)