Spiced Pear and Oat Cream Scones

1 1/2 cups all-purpose flour
3/4 cups old fashioned rolled oats, plus more for topping
1/4 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon fine sea salt
5 tablespoons (or 2.5 ounces) unsalted butter, cold
1 cups diced bartlett (or any firm) pears (about 1 pear)
1/2 cup cold sour cream
1 large egg
1 teaspoon vanilla extract

Egg wash:
1 large egg
Splash of whole milk or water

Topping: 
Rolled oats
Turbinado sugar

1. Adjust oven rack to middle position and preheat oven to 400 degrees F.

2. Place flour, rolled oats, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in large bowl. Whisk together until thoroughly combined.

3. In a small bowl, combine the sour cream, large egg and vanilla extract.

4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in diced pears, being sure to coat them in the flour mixture.

5. Pour the sour cream mixture into the dough and mix until the dough begins to form, about 30 seconds.

6. Transfer dough and all dry, floury bits to a liberally floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the former and ended up with 8 triangular scones. Place the scones on a parchment-lined baking sheet. Beat an egg with a tablespoon of milk together and brush the tops’ of the scones with the egg wash. Top scones with a sprinkling of rolled oats and turbinado sugar.

7. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. To make the glaze, mix the confectioner's sugar together with the milk until smooth. Drizzle atop the warm scones.

Yields 8 scones
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