Ingredients for 1 servings:
1. 2 cups whole wheat flour
2. 1 cup old fashioned oats
3. 2 teaspoons double-acting baking powder
4. 1 teaspoon ground cinnamon
5. 1 teaspoon baking soda
6. 1/4 teaspoon allspice
7. 1/4 teaspoon cardamom
8. 1/4 teaspoon salt
9. 1 cup chopped pitted dates, packed
10. 1/2 cup chopped walnuts
11. 2 tablespoons flax seeds
12. 1/2 cup water
13. 1/2 cup plain soymilk or 1/2 cup water
14. 1/3 cup canola oil
15. 1/3 cup pure maple syrup
16. 1 teaspoon vanilla extract
17. 2 tablespoons sugar
18. 1/2 teaspoon ground cinnamon

Directions:
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.