Maple Nut and Pear Scones - 29g Carbs, 3g Fiber
From: Eating Well - February/March 2005, The Eating Well Diabetes
Cookbook (2005)
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.
Contains Nuts
Contains Wheat/Gluten
Contains Dairy
Contains Egg
Vegetarian
GERD-Friendly
Heart-Healthy
Diabetes-Friendly
Makes: 1 dozen scones
Servings: 12
Active Time: 30 min
Total Time: 1 hour
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1/4 cup PLUS 1 1/2 tsp sugar, divided
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
4 Tbsp chilled reduced-fat cream cheese (Neufchatel)
small pieces (2 oz)
2 Tbsp chilled butter, cut into small pieces
1/4 cup canola oil
1 cup diced peeled pear, preferably Bartlett (1 large)
1/2 cup chopped pecans, or walnuts, divided
3/4 cup low-fat buttermilk, or equivalent buttermilk powder
1 tsp maple extract, (see Note) or vanilla extract
1 egg lightly beaten with 1 tablespoon water, for glaze
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. 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.
Makes: 1 dozen scones
Servings: 12
Nutrition per Serving:
233 Calories, 12g Fat, 3g Sat, 5g Mono, 9mg Cholesterol, 5g Protein,
29g Carbs, 3g Fiber, 204mg Sodium, 101mg Potassium
Carbohydrate Servings: 2
Exchanges: 2 starch, 2 fat
* 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.
* 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.
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