Pear, pecan, oatmeal, maple syrup un-scones

So…  I liked the look of these scones when I was searching for ways to use up some pears.  But I was not wild about the idea of using cream cheese in scones, and I wanted to try to sweeten them only with maple syrup.

I tried to think through how to get the proper proportions of liquid and fat in the recipe in proportion to the dry ingredients, but the dough still turned out too sticky to form into regular scones.  I was committed by this point and didn’t want to fiddle with adding more flour or oats, so I just plopped the sticky stuff onto a greased baking sheet and patted it into two circles about half an inch high and baked them like that.

One large, delicious, un-scone-like blob

(They could also probably be baked in a loaf pan like other quick breads, but I don’t know how that would affect the cooking time.)

Turns out, they’re delicious!  I’d show you both of them, but one is gone already.  🙂

They’re a little sweeter than either of my other maple syrup scones, partly due to the pears, which also help keep them soft and moist.  The nuttiness of the pecans is a great complement to the maple syrup and pears.  Warm from the oven on a cold afternoon, these are outstanding.

They look a little funny and with some more fiddling could probably bake up into very respectable scones, but I’m saving that for another day.  And maybe I’ll just keep enjoying them like this.  😉


  • 1 cup whole wheat flour
  • 1 1/4 cup white flour
  • 1 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup plus 3 tablespoons shortening
  • 1/2 cup buttermilk
  • 1/2 cup maple syrup
  • 1 egg
  • 2 small pears, peeled and chopped (about 1 cup)
  • 1/2 cup pecans, chopped


  1. In a medium bowl, combine the flours, oats, baking powder, baking soda, salt and cinnamon and mix well.
  2. Cut in the shortening.
  3. In a separate bowl, combine the milk, maple syrup, and egg and stir to combine.
  4. Add the pears and pecans to the dry ingredients and stir until evenly distributed.
  5. Add the liquid ingredients and stir until just combined.
  6. Divide dough in half; place each half on a greased baking sheet and pat down into a circle 1/2-inch tall.
  7. Bake at 400° for about 20 minutes or until lightly browned and done in the center.
  8. Enjoy!  Because of the chunks of fresh pear, you’ll want to eat them within a day or two or freeze them right away unless you like moldy, rotten un-scones.

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