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