2 cups all-purpose flour ¼ cup granulated sugar 2 ½ teaspoons baking powder ¾ teaspoon salt ½ teaspoon baking soda ½ teaspoon ground nutmeg ½ cup chilled unsalted butter, cut into ¼-inch pieces ½ cup chopped dates 1 egg, beaten 2/3 cup buttermilk
Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, sift together flour, sugar, baking powder, salt, baking soda, and nutmeg. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in dates. Add egg and buttermilk; stir just until mixed. NOTE: When making scones, work the dough quickly and do not over mix.
Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Drop by heaping tablespoonfuls onto prepared baking sheet, 2 inches apart to allow for spreading, making 10 mounds. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.