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1
Preheat the oven to 375 degrees F.
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2
Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
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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.
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4
Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
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5
Place the flaxseeds in a dry blender and grind them into a powder.
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6
Add the water and blend until a gummy mixture is achieved, about 30 seconds.
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7
Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
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8
Pour into the flour mixture and mix just until everything is evenly moistened.
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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.
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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.
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11
Combine the sugar with the cinnamon in a small bowl.
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12
Sprinkle the mixture generously over the top of the scones.
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13
Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
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14
With a spatula, transfer the scones to a cooling rack.
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15
Serve hot or warm.
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16
Cool leftovers completely before storing in an airtight container in the refriderator for future use.
