Preheat the oven to 375 degrees F.

Lightly oil a baking sheet or mist with nonstick cooking spray.

In a large mixing bowl, whisk together flour, oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt.

Stir in chopped dates and walnuts, ensuring dates are coated with flour.

Grind flaxseeds into a powder using a dry blender.

Add water to the flaxseed powder and blend until a gummy mixture is achieved (about 30 seconds).

Add soymilk (or water), oil, maple syrup, and vanilla to the flaxseed mixture and process until frothy and well-blended (1-2 minutes).

Pour the wet ingredients into the dry ingredients and mix until just moistened.

Drop 1/3 cup dollops of batter onto the prepared baking sheet, leaving 2 inches between each.

Flatten the scones slightly into irregular shapes, about 3 inches in diameter.

Combine sugar and cinnamon in a small bowl.

Sprinkle the sugar-cinnamon mixture generously over the top of the scones.

Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.

Transfer the scones to a cooling rack.

Serve hot or warm.

Cool leftovers completely before storing in an airtight container in the refrigerator.