Melt butter in a large skillet over medium-high heat. Add pears, sugar, ginger, cinnamon, and salt. Stir to combine.

Cook, stirring occasionally, until most of the liquid has evaporated and the pears are starting to brown, about 6 minutes.

Transfer pears to a plate and cool to room temperature.

Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick liner.

Whisk together flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl.

Use a pastry blender to cut butter into dry ingredients until the dough is crumbly.

Fold in candied ginger and caramelized pear pieces.

Add buttermilk and stir a wooden spoon until dough mostly comes together. You may need to add 1 more tablespoon of buttermilk if dough seems overly dry. Use caution as you do not want it to be too wet. It will come together when kneading.

Turn out dough on a work surface and knead gently until dough comes together. Shape dough into a circle about 2 inches thick. Cut dough into 8 wedges and transfer wedges to prepared baking sheet.

Brush wedges with cream. Sprinkle turbinado sugar on top.

Bake for 22 minutes or until scones are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.