1 cup whole wheat flour
1/2 cup rolled oats
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup canola oil
1/2 cup raw turbinado sugar
Vanilla soymilk (or any type of milk), as needed
1 cup diced Black Mission Figs
1 tbsp. honey
Preheat the oven to 350 degrees.
In a medium bowl, sift together the first five ingredients.
In a separate bowl, whisk the egg and canola oil together. Add the sugar and mix until it is slightly dissolved. Pour the liquid mixture into the dry ingredients and combine. Add the milk as needed, until the dough comes together. On a floured surface, roll the dough out into a 12-x8-inch rectangle. Set aside.
Thoroughly mix the figs and honey together until they are well-combined (the mixture will be thick and paste-like). Distribute the fig mixture equally down the middle of the dough. Fold the long sides in to the median, so the dough is roughly a 12-x4-inch log. Spray a sheet pan with cooking spray, and place the log on the pan.
Bake for 20 to 25 minutes. Cut into triangles to serve!
Makes 8 scones