You Know...I could just tell you to go and buy these at a Bakery or Coffee shop....but then this wouldn't be "Good Foodie" now would it?
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.
So lets get down to cases...Here is the recipe...
- 1 cup(s) whole-wheat pastry flour
- 1 cup(s) all-purpose flour
- 1 cup(s) old-fashioned rolled oats
- 1/4 cup(s) sugar divided, plus 1 1/2 teaspoons
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 1 teaspoon(s) ground cinnamon
- 4 tablespoon(s) chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces (2 ounces)
- 2 tablespoon(s) chilled butter, cut into small pieces
- 1/4 cup(s) canola oil
- 1 cup(s) diced peeled pear, preferably Bartlett (1 large)
- 1/2 cup(s) chopped pecans or walnuts, divided
- 3/4 cup(s) low-fat buttermilk or equivalent buttermilk powder
- 1 teaspoon(s) maple extract (see Note) or vanilla extract
- 1 egg, lightly beaten with 1 tablespoon water for glaze
1.Preheat oven to 400 degrees. 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.
TIPS & TECHNIQUES (Don't Sweat The Technique!)
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. Carb Servings: 2 starch, 2 fat Carbohydrate Servings: 2
Enjoy with your morning coffee !