Maple Nut and Pear Scone

Maple Nut and Pear Scone (Adapted from Eating Well)

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 cup rolled oats
1/4 cup plus 1-1/2 teaspoons maple sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
4 tablespoons cold cream cheese, cut into small chunks
2 tablespoons cold butter, cut into small chunks
1/4 cup canola oil
1 cup diced peeled Bartlett pears
1/2 cup chopped toasted pecans, divided
3/4 cup buttermilk
1 teaspoon maple extract
1 large egg
1 tablespoon water

Preheat oven to 400

In a large bowl, whisk together flours, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon. Using a pastry blender, cut in cream cheese and butter until the mixture resembles coarse crumbs. Add oil and toss to coat. Mix in pear and 1/4 cup nuts.

In a small bowl, mix together buttermilk and maple extract. Add just enough of this into the dry ingredients until the mixture starts to clump together, but is not too wet.

Scoop dough onto a lightly floured surface and gently knead only until it comes together as to not overwork it. Divide in half and shape each piece into a 7 to 8" circle. Cut each into 6 wedges and move to a parchment lined baking sheet.

In a small bowl, whisk together egg and water. Lightly brush over each scone and scatter the remaining nuts and sugar evenly on top of them. Bake until they are golden and the centers are firm to the touch - about 22 to 28 minutes. Move to a wire rack and let cool.

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