Calories: 233 per serving
1 piece(s) paper, parchment
or cooking spray to coat the pan
1 cup(s) flour, whole-wheat pastry
1 cup(s) flour, all-purpose
1 cup(s) oats, rolled
1/4 cup(s) sugar
1 1/2 teaspoon sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon, ground
4 tablespoon cream cheese, reduced-fat
chilled, cut into small pieces (2 ounces)
1/4 cup(s) oil, canola
1 cup(s) pear(s)
diced and peeled, preferably Bartlett (1 large)
1/2 cup(s) nuts, walnuts, chopped
(or pecans), chopped, (divided)
3/4 cup(s) buttermilk, low-fat
or equivalent buttermilk powder
1 teaspoon maple extract
or vanilla extract
1 whole egg(s)
1 tablespoon water
1. Preheat oven to 400°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.
3. 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.
4. Add pear and 1/4 cup nuts; toss to coat.
5. 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.)
6. Turn the dough out onto a lightly floured surface and knead several times; do not overwork it.
7. 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.
8. Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.