Preheat oven to 400Â°F. Line a large baking sheet with parchment paper, a silpat 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 margarine into the dry ingredients. Add oil and toss with a fork to coat. Add pear and 1/4 cup nuts; toss to coat. Mix non-dairy 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. Divide the dough in half for mini scones and pat each piece into a circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with some non-dairy milk 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.