Go Back

Oatmeal Maple Pear Scones


  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 2 Tbsp plus 1 1/2 teaspoons sugar divided
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 Tbsp chilled margarine cut into small pieces
  • 2 Tbsp canola oil
  • 1/2 cup diced peeled pear 1/2 large
  • 1/4 cup chopped walnuts divided
  • 1/4 cup non-dairy milk
  • 1/2 tsp maple extract


  • Preheat oven to 400°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.