Cinnamon Date Walnut Oat Scones

Steps

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Toast the walnuts on a dry pan in the oven for 6 to 8 minutes until fragrant, then cool them while you make the dough.
3. In a large bowl, whisk the flour, oats, brown sugar, baking powder, baking soda, salt and five-sixths of the cinnamon (about 5 g).
4. Add the cold butter and rub or cut it into the flour mixture until the largest pieces are the size of peas.
5. Toss in the dates and the cooled walnuts, separating any sticky date pieces so they are coated in flour.
6. In a small bowl, whisk most of the buttermilk (all but about 1 tablespoon, set aside for brushing) with the egg and vanilla.
7. Pour the buttermilk mixture into the dry ingredients and stir with a fork just until a shaggy dough forms; do not overmix.
8. Turn the dough onto a floured surface, divide it in half, and pat each half into a 7-inch (18 cm) round about 1 inch (2.5 cm) thick. Cut each round into 6 wedges and set them on the baking sheet with space between.
9. In a small dish, stir the granulated sugar with the remaining one-sixth of the cinnamon (about 1 g) to make cinnamon sugar.
10. Brush the scone tops with the reserved buttermilk, then sprinkle them evenly with the cinnamon sugar.
11. Chill the tray for 10 minutes so the butter firms up for a taller rise.
12. Bake 18 to 20 minutes, until golden and a toothpick inserted in the center of a scone comes out clean.
13. Cool on the sheet for 5 minutes, then move to a rack and cool at least 10 minutes more before serving.