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.
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.
236 calories; protein 4.9g; carbohydrates 28.7g; dietary fiber 2.9g; sugars 7.1g; fat 11.8g; saturated fat 2.7g; cholesterol 9.1mg; vitamin a iu 129.8IU; vitamin c 0.7mg; folate 3.7mcg; calcium 71.7mg; iron 0.8mg; magnesium 18.1mg; potassium 97.5mg; sodium 217.6mg; thiamin 0.1mg; added sugar 5g.