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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!
-2
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 scones
Calories 235kcal
Author RecipeGirl.com (shared from Eating Well magazine)
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)
  • ¼ cup granulated white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 ounces chilled reduced-fat cream cheese, cut into pieces
  • 2 tablespoons chilled salted butter, cut into pieces
  • ¼ cup canola or vegetable oil
  • 1 cup peeled and diced pear
  • ¼ cup chopped pecans or walnuts
  • ¾ cup low fat buttermilk
  • 1 teaspoon maple or vanilla extract

TOPPING:

  • 1 large egg, lightly beaten with 1 tablespoon water
  • ¼ cup chopped pecans or walnuts
  • 1½ 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 | Purple WW Smartpoints: -2