Ingredients

• 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

Directions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper 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.
3. Using a pastry blender or your fingertips, cut or rub cream cheese and butter into the dry ingredients.
4. Add oil and toss with a fork to coat.
5. Add pear and ¼ cup nuts; toss to coat.
6. 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.)
7. Turn the dough out onto a lightly floured surface and knead several times; do not overwork it.
8. Divide the dough in half and pat each piece into a 7½-inch circle.
9. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
10. Beat egg and water together to make a glaze.
11. Brush the tops with the egg glaze and sprinkle with the remaining ¼ cup nuts, pressing lightly.
12. Sprinkle with the remaining 1½ teaspoons sugar.
13. Bake the scones until golden and firm to the touch, 20 to 30 minutes.
14. 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.