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MainRecipesBreakfast | Maple, Nut & Pear Scones - adapted from Eating Well

   Maple, Nut & Pear Scones - adapted from Eating Well submitted by Karen Johnson
These are light and delicious without much sugar or fat. Perfect to pair with a soup as well as enjoy for breakfast.

1. Preheat oven to 400F. Prepare a large baking sheet with either partchment or cooking spray

2. Whisk flours through cinnamon in a large bowl. Cut in cream cheese and butter. Add oil and toss to coat. Add pear and nuts. Mix buttermilk and extract and stir in just enough into the dry ingredients to form a dough (will be sticky).

3. Turn the dough onto a floured surface and knead several times, do not overwork.

4. Divide in half and pat each piece into a 7.5 inch circle. Cut each circle into 6 wedges. Put on baking sheet if have not done so already. Brush the tops with the egg glaze, sprinkle with remaining sugar and nuts and pat down.

5. Bake until golden brown and firm to touch, approx 20-30 min. Cool on wire rack.

Makes 12 scones.

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v 1c whole wheat flour
v 1c all-purpose flour
v 1c rolled oats
v 1/4c plus 1-1/2t sugar
v 2t baking powder
v 1/2t baking soda
v 1/4t salt
v 1t ground cinnamon
v 4T chilled reduced fat cream cheese (small pieces)
v 2T chilled butter (small pieces)
v 1/4c canola oil
v 1c diced peeled pear, bartlett is recommended but DAnjou worked fine
v 1/2c chopped pecans or walnuts, divided
v 3/4c low-fat buttermilk
v 1t maple extract or vanilla extract
v 1 egg beaten lightly with 1T water for glaze

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