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Walnut And Pear Scones
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1 cup wholemeal flour
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1 cup all-purpose flour
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1 cup traditional rolled oats
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¼ cup sugar
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1 ½ tsp sugar
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2 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 tsp ground cinnamon
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4 Tbs chilled cream cheese
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2 Tbs chilled butter, cut into small pieces
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¼ cup canola oil
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1 cup Beurre Bosc pear, diced, peeled
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½ cup chopped walnuts, divided
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¾ cup buttermilk
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1 tsp vanilla extract
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1 egg, lightly beaten with 1 tablespoon water for glaze
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1
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Preheat oven to 200°C.
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2
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Line a large baking sheet with baking paper or coat with cooking spray.
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3
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Combine whole-wheat flour, all-purpose flour, oats, ¼ 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 ¼ cup nuts; toss to coat. Mix buttermilk and 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).
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4
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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 20cm 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 ¼ cup nuts, pressing lightly. Sprinkle with the remaining 1½ teaspoons sugar.
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5
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Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.
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Servings: 12
Yield: 12 scones
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Oven Temperature: 200°C
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Cooking Time: 20 minutes
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Nutrition Facts
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Serving size: 1 scone (90 grams).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
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Amount Per Serving
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Energy (kJ)
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66.04
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Energy From Fat (70%)
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11.03
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% Daily Value
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Total Fat 14.68g
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23%
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Saturated Fat 4.54g
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23%
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Cholesterol 32.6mg
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11%
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Sodium 172.19mg
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7%
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Potassium 155.08mg
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4%
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Total Carbohydrates 28.46g
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9%
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Fibre 3.24g
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13%
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Sugar 5.87g
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Protein 5.76g
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12%
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MyPoints 0.65
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Recipe Type: Scones
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Tips
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.
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