Banana & Date Whole Wheat Scones

1. Prepare Baking Sheets

Preheat your oven to 350°F and lightly grease two medium-sized baking sheets.

2. Prepare Dates

Finely chop 8 ounces of dates. In a small bowl, coat the chopped dates with 1 tablespoon of all-purpose flour.

3. Mix Wet Ingredients

In a large bowl, whisk together 2 tablespoons of ground flaxseeds, 1/3 cup of rice milk, 1 cup of mashed bananas, 1/3 cup of canola oil, and 1/4 cup of brown rice syrup.

4. Mix Dry Ingredients

In a separate bowl, sift together 1 cup of all-purpose flour, 1 1/4 cups of whole wheat pastry flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of salt.

5. Combine Wet and Dry Ingredients

Stir the dry mixture into the wet ingredients until just moistened, forming a thick and sticky dough. Be careful not to overmix.

6. Fold in Dates and Walnuts

Gently fold in the floured dates and 1/2 cup of chopped walnuts, ensuring they are evenly distributed throughout the dough.

7. Shape Scones

Using a lightly oiled 1/2-cup measuring cup, scoop out portions of the dough and place them on the prepared baking sheets, spacing them about 3 inches apart. If desired, dab the tops of the scones with a little rice milk for a slightly glossy finish.

8. Bake Scones

Bake the scones in the preheated oven for 32 to 34 minutes, until they are nicely browned and firm to the touch.

9. Cool and Serve

Transfer the scones to a cooling rack and let them cool slightly before enjoying.