Maple Nut & Pear Scones

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"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 (...

1 dozen scones

Active Time: 30 minutes

Total Time: 1 hour

Nutrition Profile

Low calorie | Low cholesterol | Low sodium | Healthy weight | View Complete Nutrition Guidelines»

Ingredients

1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1/4 cup plus 1 1/2 teaspoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces (2 ounces)
2 tablespoons chilled butter, cut into small pieces
1/4 cup canola oil
1 cup diced peeled pear, preferably Bartlett (1 large)
1/2 cup chopped pecans, or walnuts, divided
3/4 cup low-fat buttermilk, or equivalent buttermilk powder
1 teaspoon maple extract, (see Note) or vanilla extract
1 egg lightly beaten with 1 tablespoon water, for glaze

Preparation

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

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 minutes.

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

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