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

Yield: 12 scones

Prep Time: 20 minutes

Cook Time: 25 minutes

  • 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
  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 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: (via Eating Well)
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