Maple Nut and Pear Scones

1 cup whole-wheat pastry flour 1 cup all-purpose flour 1 cup old-fashioned rolled oats ¼ cup plus 1½ teaspoons sugar, divided 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon 2 ounces cream cheese, cut into small pieces ¼ cup canola oil 1 cup diced peeled pear, preferably Bartlett ½ cup chopped pecans, divided ¾ cup buttermilk 1 teaspoon maple or vanilla extract 1 egg lightly beaten 1 tablespoon water

Preheat oven to 400°F. Line a large baking sheet with parchment paper 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 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 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 and knead several times; do not overwork it. Divide the dough in half and pat each piece into a 7½-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Beat egg and water together to make a glaze. Brush the tops with the egg glaze 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.

NOTES: 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.