2 c. plus 1/4 c. all-purpose flour
1/3 c. brown sugar
1 1/2 Tbls. baking powder
1 tsp. salt
1 stick cold unsalted butter
3/4 c. heavy cream
1 egg, lightly beaten
1 tsp. vanilla
2/3 c. chopped dates
1/2 cup chopped walnuts
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, and salt. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.
In a separate smaller bowl, combine the egg, heavy cream, and vanilla.
Combine the chopped dates and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered dates and chopped walnuts. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.
Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper lined baking sheet, leaving at least two inches between them. Bake for 18-22 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.