- 12
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup flour
- 1 cup oats
- 1/4 cup sugar, plus 1 1/2 tsp
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons neufchatel cheese, chilled and in small pieces
- 2 tablespoons butter, chilled and in small pieces
- 1/4 cup canola oil
- 1 cup diced pears, peeled
- 1/2 cup chopped pecans, or walnuts
- 3/4 cup lowfat buttermilk
- 1 teaspoon maple extract, or vanilla
- 1 egg, lightly beaten with 1 tbsp water
Preparation
Step 1
1. Heat oven to 400. Line baking sheet with parchment or spray.
2. Combine flours-1/4 cup sugar and bp-cinnamon. Whisk to blend. Cut in cream cheese and butter. Add oil and toss with a fork to coat. pear and 1/4 cup nuts; toss to coat.
3. Mix buttermilk and extract; add just enough to dry ingredients until dough clumps together.
4. Turn out onto floured surface and knead several times; don't overwork. Divide in halves and pat each piece into a 7 1/2" circle. Cut into 6 wedges and place on pan. Brush tops with egg and sprinkle with nuts and sugar.
5. Bake until golden and firm; 20-30 minutes. Transfer to wire rack to cool slightly before serving.
The best lowfat scones I've ever made or had. Used vanilla instead of maple glaze. One of our favorite recipes of the year. Just delicious - the perfect texture.