Prep 20 mins
Cook 15 mins
Walnuts and dates make an appealing combination in these light and tender pastries. (This recipe is from the book "The Vegan Sourcebook".)
- 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
- 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.