Recipe

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• 2 cups whole wheat flour
• 1 cup old fashioned oats
• 2 tsp double-acting baking powder
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/4 tsp allspice
• 1/4 tsp cardamom
• 1/4 tsp salt
• 1 cup chopped pitted dates , packed
• 1/2 cup chopped walnuts
• 2 tbsp flax seeds
• 1/2 cup water
• 1/2 cup plain soymilk or 1/2 cup water
• 1/3 cup canola oil
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 2 tbsp sugar
• 1/2 tsp ground cinnamon

• 1 Preheat the oven to 375 degrees F.
• 2 Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
• 3 Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
• 4 Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
• 5 Place the flaxseeds in a dry blender and grind them into a powder.
• 6 Add the water and blend until a gummy mixture is achieved, about 30 seconds.
• 7 Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
• 8 Pour into the flour mixture and mix just until everything is evenly moistened.
• 9 Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
• 10 (you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.) Flatten the scones slightly into irregular shapes about 3 inches in diameter.
• 11 Combine the sugar with the cinnamon in a small bowl.
• 12 Sprinkle the mixture generously over the top of the scones.
• 13 Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
• 14 With a spatula, transfer the scones to a cooling rack.
• 15 Serve hot or warm.
• 16 Cool leftovers completely before storing in an airtight container in the refriderator for future use.