Spiced Date & Nut Scones - cooking recipe

Ingredients

2 cups whole wheat flour
1 cup old fashioned oats
2 teaspoons double-acting baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon salt
1 cup chopped pitted dates, packed
1/2 cup chopped walnuts
2 tablespoons 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 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Preparation

Preheat the oven to 375 degrees F.
Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
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.
Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
Place the flaxseeds in a dry blender and grind them into a powder.
Add the water and blend until a gummy mixture is achieved, about 30 seconds.
Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
Pour into the flour mixture and mix just until everything is evenly moistened.
Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
(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.
Combine the sugar with the cinnamon in a small bowl.
Sprinkle the mixture generously over the top of the scones.
Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
With a spatula, transfer the scones to a cooling rack.
Serve hot or warm.
Cool leftovers completely before storing in an airtight container in the refriderator for future use.