Oatmeal Date Walnut Scone

I have barely baked in days.  That makes me so unhappy.  The thing is, my mother in law came to visit and stay with us for the week.

Yup...stay with us.

It is hard to have a family member come and stay for an extended visit in a small apartment in Manhattan. My mother in law and I knew we were going to be in tight quarters, and so intuitively, we were both on our best behavior because we both love the same guy.

I did though, feel a bit like Mr. Roarke on Fantasy Island....
Smiles, everyone, smiles. 

So because I knew I wasn't going to have time to bake all week,  I wanted to spin out something awesome and delicious, that would freeze great and get us through the week.

One of my very favorite things to eat, is the Oatmeal Date Walnut Scone from Whole Foods Market. I have walked blocks and blocks and across Central Park, just to have one with a cup of coffee.
Finally, I simply replicated, and adapted slightly their ingredients, and made my own terrific version.  If you know that scone, you will love this one... and if you don't know it, it will soon be a favorite of yours too.

They are awesome and freeze fabulously for an anytime yum~

Oatmeal Date Walnut Scone

Please read recipe all the way through before beginning.

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes about 8 scones.

In a medium bowl, whisk together:

2 cups whole wheat organic pastry flour

3/4 cup rolled oats (I use Bob's Red Mill gluten free rolled oats)

1 teaspoon kosher salt

4 teaspoons baking powder

Into the flour bowl "cut in" with two knives or a pastry cutter (or your fingers!)

1/2 cup cold Earth Balance buttery spread

The flour mixture will become crumbly with pea sized pieces of "butter".

Mix in:

3/4 cup chopped pitted dates ( I use organic medjool)

1/2 cup chopped walnuts

Then mix in gently with a spatula:

1/2 cup organic sugar

3/4 cup organic rice milk

2 teaspoons organic vanilla

1 tablespoon of zest from a fresh orange

You should now have a soft dough. You can bake it right away and your scones will spread a bit, or you can refrigerate the dough for 20-30 minutes which will result in a "fuller scone". Use a 1/2 cup measuring cup to scoop portions onto the parchment lined baking sheet.

Bake 18-20 minutes at 350 degrees or until browned and toasty looking.  Allow to cool on a wire rack and enjoy.

These freeze really well, just wrap individually and they will keep until ready to eat.  Leave on the counter to defrost or heat in the toaster oven for 5-10 minutes.  It will taste like it just came out of the oven again!  Smiles!