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. Source: EatingWell Magazine, February/March 2005

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or coat with cooking spray.

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  • 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.)

  • 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.

  • Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.

Tips

Make Ahead Tip: The scones are best served the day they are made. Wrap any leftovers individually, place in a plastic bag or container and freeze for up to 1 month. For a quick weekday breakfast, wrap a frozen scone in a paper towel and microwave on Defrost for 1 to 2 mi

Note: Maple extract, which can be purchased in the spice section of the supermarket, contains the essential flavors of maple syrup, usually diluted with alcohol. Maple syrup cannot be used as a substitute. Products labeled “maple flavoring” usually contain imitation or artificial ingredients.

Nutrition Facts

236 calories; 11.8 g total fat; 2.7 g saturated fat; 9 mg cholesterol; 218 mg sodium. 97 mg potassium; 28.7 g carbohydrates; 2.9 g fiber; 7 g sugar; 4.9 g protein; 130 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 72 mg calcium; 1 mg iron; 18 mg magnesium; 5 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/06/2016
how much cream cheese Recipe says 4 tablespoon of cream cheese but then state 2 ox. But according to the cream cheese 4 tablespoons would be half the 8 oz. box--so that would mean 4 oz. so is it 2oz or 4 oz Read More
Rating: 4 stars
10/30/2011
These were good but I plan to make a couple of minor tweaks when I make these again. (1) Throw the butter and cream cheese in the freezer for a bit before putting in--this should help give the scones a bit more volume when the bake up (they were a little flat.) (2) Don't use the full amount of the buttermilk mixture--it was too much. LNH Read More
Rating: 4 stars
10/30/2011
My family love these scones. The dough is very sticky if you use all the liquid. Add a bit at a time. Anonymous Read More
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