I’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.
I 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!
- 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
- Preheat oven to 400°F. Line a large baking sheet with parchment paper, a silpat or coat with cooking spray.
- 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.)
- 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.
- Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
Blissful Breakfast Items
- Apple Crumble Smoothie Bowl from Try Anything Once Culinary
- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
- Homemade Snickerdoodle Peanut Butter from Wallflour Girl
- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
- Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry
Savory Soups and Sides
- Butternut Squash and Roasted Red Pepper Soup from Cindy’s Recipes and Writings
- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
- Detox Chicken Bok Choy Soup from Nosh My Way
- French Potato Leek Soup from Curious Cuisiniere
- Gluten Free Chicken Pho Soup from Gluten Free Crumbley
- Marinated Tomato and Mozzarella Salad from From Gate to Plate
- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
- Kale Pesto with Squash Noodles from Ruffles & Truffles
- Mexican Turkey Cutlets from Magnolia Days
- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
- Salmon with Mushroom Sauce from Cooking Chat
- Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
- Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
- Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
- Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
- Tomato Goat Cheese Arugula Flatbread from Family Foodie
- Easy to be Green Chocolate Chip Cookies from What Smells So Good?
- Fruit Parfait from Desserts Required
- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
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