Maple Pecan Pear Scones

from Eating Well

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats [not instant]
• 1/4 cup plus 1 1/2 teaspoons sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 4 tablespoons [2 ounces, or 1/4 of a normal package] chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces
• 2 tablespoons chilled butter, cut into small pieces
• 1/4 cup canola oil
• 1 cup Bartlett pear, diced and peeled
• 1/2 cup chopped pecans, divided
• 3/4 cup buttermilk, or substitute 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup, then let sit for 5 minutes and use what you need
• 1 teaspoon maple extract
• 1 egg
• 1 tablespoon water
• cooking spray

Directions:

Preheat oven to 400 degrees. Lightly grease a large baking sheet with cooking spray, and set aside. In one bowl, whisk together dry ingredients: flours, oats, 1/4 cup sugar, baking powder, baking soda, and cinnamon. Using a pastry blender [or 2 table knives], cut in the butter and cream cheese. Swirl in oil [i.e. don’t just dump it all in] and toss with a fork to mix in. Swirl in pear and 1/4 cup nuts and toss again to coat. In a small bowl, mix buttermilk and maple extract and then swirl into dough, always stirring, until coated. Scone dough will be sticky… it always is, and that is good!

Turn dough out onto a floured counter-top or large cutting board and knead slightly, then form into a ball and press down into a large circle. Using a table knife [grease and flour it, if it sticks], cut dough in half and then cut each side into 6 wedges, for a total of 12 scones. Place scones on baking sheet, then make the egg glaze.

In a small bowl, lightly beat the egg and add water. In a second small bowl, combine 1 1/2 teaspoons sugar and 1/4 cup nuts. Then, using a pastry brush, glaze top of each scone with a generous amount of egg mixture, and top with nut mixture, pressing in gently to set. Bake the scones until golden, about 15-20 minutes.