Maple Nut & Pear Scones

Preparation

1. Preheat oven to 400 degrees F. 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.
3. 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.
4. 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.
5. 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.
6. 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

1. 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.

To Make Ahead: 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.

Per serving: 233 calories; 12 g fat (3 g saturated fat, 5 g mono unsaturated fat); 9 mg cholesterol; 29 g carbohydrates; 5 g protein; 3 g fiber; 204 mg sodium; 101 mg potassium

Exchanges: 2 starch, 2 fat

Contributed by: EatingWell.com

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.