Instructions

1. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, oats, brown sugar, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter until all pieces are small. Toss in chopped dates to disperse.
3. Whisk the cream and maple syrup together and fold into the dough just until you can bring it all together. You may need to use your hands, and if the dough seems especially dry, you can add a bit more cream. Dough should be soft yet firm, and not sticky.
4. Pat dough into a 1″ thick round on the prepared baking sheet. Cut into individual scones with a 2 1/2″ cookie/biscuit cutter, flouring cutter between each cut. Briefly ball up scraps, flatten, and cut remaining scones as needed.
5. Spread scones out on baking sheet and freeze for 1 hour. Towards the end of this time, preheat oven to 400ºF.
6. Whisk maple syrup and cream together for glaze. Just before baking, brush scones with mixture. (Use it all!) Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of one comes out clean.
7. Scones are best served warm on the day they’re baked.** Store any leftovers in an airtight container at room temperature.