Maple Nut & Pear Scones (Printer-Friendly Version) | Eating Well
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Maple Nut & Pear Scones

http://www.eatingwell.com/recipes/maple_nut_pear_scones.html

From EatingWell:  February/March 2005, The EatingWell Diabetes Cookbook (2005)

Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with pear butter.

1 dozen scones | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray.
  2. Combine whole-wheat flour, all-purpose flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl; whisk to blend. 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 add just enough to the dry ingredients, stirring with a fork, 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 it. Divide the dough in half and pat each piece into a 7 1/2-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the egg glaze and sprinkle with the remaining 1/4 cup nuts, pressing lightly. Sprinkle with the remaining 1 1/2 teaspoons sugar.
  4. Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.

Nutrition

Per serving : 233 Calories; 12 g Fat; 3 g Sat; 5 g Mono; 9 mg Cholesterol; 29 g Carbohydrates; 5 g Protein; 3 g Fiber; 204 mg Sodium; 101 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 fat

Tips & Notes