- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 tablespoons chilled reduced-fat cream cheese (Neufchatel), cut into small pieces
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup canola oil
- 1 cup diced peeled pear, preferably Bartlett
- 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
- 1 1/2 tablespoons sugar
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or coat with cooking spray.
- 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.)
- 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.
- Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.