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Ingredients

• 1 cup  whole-wheat pastry flour
• 1 cup  all-purpose flour
• 1 cup  old-fashioned rolled oats
• 1/4 cup plus 1 1/2 teaspoons  sugar, divided
• 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 ounces)
• 2 tablespoons  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

Description

Delicate Pears, Pecans And Maple Flavor Make These Scones Really Special. Our Makeover Of This Tender, Flaky Breakfast Pastry Uses Reduced-fat Cream Cheese, Canola Oil And Just A Touch Of Butter To Replace 1 1/2 Sticks Of Butter. The Addition Of Rolled Oa

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