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...."
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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