Maple Nut and Pear Scones

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Here’s another great scone recipe:  Maple Nut and Pear Scones

maple nut and pear scones on a plate

There are so many good flavors going on in these breakfast scones. The flavor of maple combined with tender chunks of fresh pear and the crunch of pecans or walnuts- it’s all a great combination! These Maple Nut and Pear Scones are a great breakfast treat or afternoon snack.

showing process of making dough for scones

How to make Maple Nut and Pear Scones:

Dry ingredients are combined. And then you’ll cut in cream cheese and butter into the dry ingredients. You can use a pastry cutter for this, or you can use your (clean) fingers to rub the ingredients together.

making dough for maple nut and pear scones

Then you’ll stir in oil, fresh pear and nuts. Buttermilk and maple extract are combined and then added in to the ingredients in the bowl until the dough clumps together.

dough for scones patted into two rounds

The Maple Nut and Pear Scones dough is then turned out onto a floured surface and kneaded briefly. Then the dough is divided in half and patted into two rounds.

scones ready to put in the oven

Each round is cut into 6 triangles and transferred to a baking sheet. The triangles should be pulled apart a little bit, giving the scones a chance to grow as they bake. The unbaked scones are brushed with an egg glaze, a few more nuts and sprinkle of sugar.

maple nut and pear scones on a baking sheet

These scones bake for 20 to 30 minutes, until they are cooked through and golden brown.

Make-ahead/freeze:

This recipe makes 12 scones. The scones will be good in a well-sealed container at room temperature for a couple of days. If you’d like to freeze them to eat later, wrap each scone individually in foil and then drop those into a large freezer zip baggie. Take scones out to come to room temperature as you’d like to eat them.

maple nut and pear scones on white plate

Substitution suggestions:

  • If you don’t have or don’t want to use whole wheat pastry flour, you can use ALL all-purpose flour instead (2 cups total). An even better substitution would be to use whole wheat flour (so 1 cup whole wheat and 1 cup all purpose).
  • Maple extract can be purchased in the spice section of the supermarket. Maple syrup cannot be used as a substitute.
  • Substitute apples for the pears.

hand holding maple nut pear scone

And there they are- ready for munching. I think you’ll enjoy this one!

Here are a few more recipes for scones that you might like to try:

maple nut and pear scones on a white plate with fresh green pears in background
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Maple Nut and Pear Scones

Great breakfast treat!
8 8 7
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 scones
Calories 235kcal
Course Breakfast
Cuisine American
Keyword maple, nuts, pear, scones

Ingredients

SCONES:

  • 1 cup whole wheat pastry flour (see Recipe Notes below for substitutions)
  • 1 cup all purpose flour
  • 1 cup rolled oats (old fashioned or quick)
  • 1/4 cup 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 pieces
  • 2 tablespoons chilled salted butter, cut into pieces
  • 1/4 cup canola or vegetable oil
  • 1 cup peeled and diced pear
  • 1/4 cup chopped pecans or walnuts
  • 3/4 cup low fat buttermilk
  • 1 teaspoon maple or vanilla extract

TOPPING:

  • 1 large egg, lightly beaten with 1 tablespoon water
  • 1/4 cup chopped pecans or walnuts
  • teaspoons granulated white sugar

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray.

MAKE THE SCONES:

  • In a large bowl, whisk together the flours, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. 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 nuts; toss to coat. Mix the 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 and you may not need all of it).
  • 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 and arrange back in their circles, pulling the wedges apart a little bit to leave room for baking expansion.

ADD THE TOPPING:

  • Brush the tops with the egg glaze; sprinkle with nuts, pressing lightly, and sugar.
  • Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly.

Notes

  • If you don't have or don't want to use whole wheat pastry flour, you can use ALL all-purpose flour instead (2 cups total). An even better substitution would be to use whole wheat flour (so 1 cup whole wheat and 1 cup all purpose).
  • 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.

Nutrition

Serving: 1scone | Calories: 235kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 156mg | Potassium: 213mg | Fiber: 3g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg | Blue WW Smartpoints: 8 | Green WW Smartpoints: 8 | Purple WW Smartpoints: 7
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