Maple Pear Scones-2I’m ready to rejoin my Sunday Supper peeps! This week is about a lighter new year. I don’t think lighter means you have to have carrot sticks for dessert though. I decided on a scone recipe. There’s not much sugar, pears are totally in season and you get some maple goodness from the extract. If you don’t have any maple extract go with some vanilla. The oats give it a bit of texture, especially if your pears are super ripe like mine.

Maple Pear SconesI made mini scones but you can make this recipe full sized and get 6 normal ones. I just wanted something petite with my tea to be honest. Sometimes I don’t want a full scone, I just want a bit of “something”. These mini scones cure that for me rather than tossing of feeling obliged to eat a whole one since I started picking at it. Nobody says you have to eat just one though!

Maple Pear Scones-3

Oatmeal Maple Pear Scones
 
Ingredients
  • ½ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • 2 Tbsp plus 1½ teaspoons sugar, divided
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ½ tsp ground cinnamon
  • 4 Tbsp chilled margarine, cut into small pieces
  • 2 Tbsp canola oil
  • ½ cup diced peeled pear (1/2 large)
  • ¼ cup chopped walnuts, divided
  • ¼ cup non-dairy milk
  • ½ tsp maple extract
Instructions
  1. Preheat oven to 400Β°F. Line a large baking sheet with parchment paper, a silpat or coat with cooking spray.
  2. 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 margarine into the dry ingredients. Add oil and toss with a fork to coat. Add pear and ¼ cup nuts; toss to coat. Mix non-dairy 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.)
  3. Turn the dough out onto a lightly floured surface. Divide the dough in half for mini scones and pat each piece into a circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with some non-dairy milk and sprinkle with the remaining ¼ cup nuts, pressing lightly. Sprinkle with the remaining 1½ teaspoons sugar.
  4. 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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