Ingredients

• 1 cup whole-wheat pastry flour
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/4 cup plus 1 sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 tablespoon chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces (2 ounces)
• 2 tablespoon chilled butter, cut into small pieces
• 1/4 cup canola oil
• 1 cup diced peeled pear, preferably Bartlett (1 large)
• 1/2 cup chopped pecans, or walnuts, divided
• 3/4 cup low-fat buttermilk, or equivalent buttermilk powder
• 1 teaspoon maple extract, (see Note) or vanilla extract
• 1 egg lightly beaten with 1 tablespoon water, for glaze

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Cooking Directions

Step 1

Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray.

Step 2

Combine whole-wheat flour, all-purpose flour, oats, 1/4 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 1/4 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.)

Step 3

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 7 1/2-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the egg glaze and sprinkle with the remaining 1/4 cup nuts, pressing lightly. Sprinkle with the remaining 1 1/2 teaspoons sugar.

Step 4

Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.