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Maple Nut & Pear Scones

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

Your rating: None Average: 3.3 (76 votes)

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 (...
Maple Nut & Pear Scones

2 Reviews for Maple Nut & Pear Scones

09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

My family love these scones. The dough is very sticky if you use all the liquid. Add a bit at a time.

Anonymous

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