SCONES:

• 1 cup whole wheat pastry flour (see Recipe Notes below for substitutions)
• 1 cup all purpose flour
• 1 cup rolled oats (old fashioned or quick)
• 1/4 cup granulated white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 ounces chilled reduced-fat cream cheese, cut into pieces
• 2 tablespoons chilled salted butter, cut into pieces
• 1/4 cup canola or vegetable oil
• 1 cup peeled and diced pear
• 1/4 cup chopped pecans or walnuts
• 3/4 cup low fat buttermilk
• 1 teaspoon maple or vanilla extract

TOPPING:

• 1 large egg, lightly beaten with 1 tablespoon water
• 1/4 cup chopped pecans or walnuts
• 1½ teaspoons granulated white sugar

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

MAKE THE SCONES:

• In a large bowl, whisk together the flours, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Using a pastry blender or your fingertips, cut or rub the cream cheese and butter into the dry ingredients. Add the oil and toss with a fork to coat. Add the pear and nuts; toss to coat. Mix the buttermilk and maple (or vanilla) extract in a measuring cup and stir just enough into the dry ingredients until the dough clumps together. (It will be sticky and you may not need all of it).
• Turn the dough out onto a lightly floured surface and knead several times; do not overwork. Divide in half and pat each piece into a 7-inch circle. Cut each circle into 6 wedges; transfer to the prepared baking sheet and arrange back in their circles, pulling the wedges apart a little bit to leave room for baking expansion.

ADD THE TOPPING:

• Brush the tops with the egg glaze; sprinkle with nuts, pressing lightly, and sugar.
• Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly.

• If you don't have or don't want to use whole wheat pastry flour, you can use ALL all-purpose flour instead (2 cups total). An even better substitution would be to use whole wheat flour (so 1 cup whole wheat and 1 cup all purpose).
• Maple extract can be purchased in the spice section of the supermarket. Maple syrup cannot be used as a substitute.
• These scones are best served the day they are made. If you have leftovers, wrap them individually and place in a plastic bag or container and freeze for up to 1 month. For a quick breakfast, wrap in a paper towel and microwave on "defrost" for 1 to 2 minutes.