Step 1

Place a rack in middle of oven; preheat to 350°. Pulse whole wheat flour, oats, cinnamon, baking powder, baking soda, salt, butter, ¼ cup plus 2 Tbsp. (47 g) all-purpose flour, and 2 Tbsp. raw sugar in a food processor until butter is no larger than pea-size, 5–7 pulses. Transfer to a large bowl; mix in orange zest, dates, raisins, flaxseed, almonds, coconut, currants, and pumpkin seeds. Toss by hand until well combined, then make a well in the center. Pour cream into well and toss vigorously with your hands (like a salad) until mixture comes together to form a dough.

Step 2

Transfer dough to a lightly floured surface and pat into a 6"-diameter disk about 1" thick. Using a large chef’s knife, cut disk into 6 equal wedges. The dough will be crumbly and may fall apart as you cut it; don’t be afraid to compact it back together.

Step 3

Arrange scones on a parchment-lined baking sheet, spacing at least 2" apart. Lightly brush top of each scone with cream and sprinkle with raw sugar. Bake scones, rotating baking sheet front to back halfway through, until light golden, 25–30 minutes. Let scones cool on baking sheet before serving.Do ahead: Scones can be made 3 days ahead. Store airtight at room temperature.