Cherry Maple Pecan Scones

Scones are one of my very favorite breakfasts.  Also a beloved snack with tea!  So when I got a (20 lb) case of fresh sweet cherries, I set my sights on making Cherry Maple Pecan Scones. 

Cherry Maple Pecan Scones

Cherry Maple Pecan Scones

Now one of the big problems with scones is that many recipes are not exactly healthy.  They get their delicate crumb from a lot of butter that melts as they cook making air pockets. Unfortunately… butter=high in saturated fat=high in calories.                 

Serving Cherry Maple Pecan Scones

Serving Cherry Maple Pecan Scones

But I had a lucky accident with these Cherry Maple Pecan Scones (and believe me, my cooking accidents are NOT usually lucky!). I started with my currant scone recipe, swapped maple syrup for sugar and added the slightly juicy chopped cherries.

With all that moisture, I needed 50% more flour (half whole wheat pastry for health)–and I was worried.

These are going to come out like hockey pucks I thought.

Cutting Cherry Maple Pecan Scones

Cutting Cherry Maple Pecan Scones

Brushing Cherry Maple Pecan Scones with egg wash

Brushing Cherry Maple Pecan Scones with egg wash

But the resulting scones were light and fluffy. And just over 150 calories each! I immediately made a second batch to see if the results were repeatable. A second success!  And we loved the slightly sweet, slightly nutty flavor! 

Light crumb on Cherry Maple Pecan Scone

Light crumb on Cherry Maple Pecan Scone

I love buying in bulk because it is more economical–and can be time efficient if you plan well.  And of course buying seasonally, then preserving, is key if you are going to extend local eating to a northern winter!  But buying produce in bulk does challenge a person to cook differently.  And today it was a very good thing! 

Cherry Maple Pecan Scones on Table

Cherry Maple Pecan Scones on Table

Who’d have thought that seasonal produce would be the mother of invention?? 

Cherry Maple Pecan Scones
Serves 16
Scones are a favorite breakfast or snack with tea! These Cherry Maple Pecan Scones are lighter in fat and sugar so healthier but super tasty!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
167 calories
25 g
33 g
6 g
4 g
2 g
61 g
56 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
61g
Servings
16
Amount Per Serving
Calories 167
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg
11%
Sodium 56mg
2%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
4%
Sugars 4g
Protein 4g
Vitamin A
6%
Vitamin C
2%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 ½ cups unbleached flour
  2. • 1 ½ cups whole wheat pastry flour
  3. • 1 Tablespoon baking powder
  4. • 4 Tablespoon butter (½ stick)
  5. • 2 eggs, plus one egg white (for egg wash)
  6. • 1/3 cup maple syrup
  7. • 1/4 tsp salt
  8. • 1½ cups cherries, pitted and chopped
  9. • ½ cup chopped pecans
  10. couple teaspoons beaten egg for egg wash
  11. sanding sugar for decorating
Instructions
  1. In a large mixing bowl, combine flour, baking powder, and salt.
  2. Cut the butter into the flour mixture with a fork or pastry tool (or your fingers), until butter pieces are tiny and flour-coated.  Mixture will resemble crumbs but will still be a fairly floury.
  3. In a separate bowl, beat two eggs, and stir in the maple syrup. Stir the egg mixture into the dry ingredients, until barely moistened then add the cherries & pecans. Finish combining, being careful not to overmix.  Add additional liquid or flour if needed but don’t worry if they are sticky (I “scrape” my finished scones off the table with a pancake turner, i.e. poor man's pastry scraper)
  4. Knead a couple times on a floured surface, then pat together into two approximately 2 x 8 inch rectangles. Cut the rectangles in to four 2 x 2 inch pieces, then cut each of those on a diagonal to make triangular scones.
  5. Transfer scones to a cookie sheet that has been sprayed with non-stick spray. Brush each scone with some of the beaten egg, and sprinkle with sanding (large crystal) sugar.
  6. Bake at 400 F for 15 – 20 minutes until slightly golden and an inserted toothpick comes out dry.
  7. Serve warm or cold with butter and/or jam.
beta
calories
167
fat
6g
protein
4g
carbs
25g
more
Art of Natural Living http://artofnaturalliving.com/
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15 thoughts on “Cherry Maple Pecan Scones

    1. Inger

      I have so loved having the case of cherries this year Lisa. One of my CSAs gets them from Michigan and they are IPM rather than organic, but glad I got them anyway since they have been amazing.

  1. David

    These are perfect, Inger! We love scones, too, and it is one of the rare foods for which I don’t worry about the butter. It is what it is, right? And we only have them on special occasions. I will have to try yours with the maple syrup!

    1. Inger

      Thanks David! But you know, my problem is always that there seem to be so many special occasions! I guess it’s not a bad problem to have…

  2. Lynn

    These look so good! I’ve never made scones, although they’ve been on my baking “bucket list” forever – maybe I’ll finally get to it this summer. If I do I’ll be sure to use this recipe!

    1. Inger

      If you don’t get to it until late fall/early winter, I have a gingerbread scone recipe that we love for the holiday season… It’s a smidge easier–and maybe Monster could help!

  3. grace

    don’t love scones–they’re probably my least favorite baked good. i think these look smashing, though, because cherries are awesome in all of their applications!

  4. Pingback: Pecan Pumpkin Scones - Art of Natural Living

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