Cut your butter into small cubes and place in the freezer for at least 15 minutes. In a liquid measuring cup, mix ½ tablespoon of white vinegar with ¾ cup of milk. Set aside until it looks curdled.
Preheat the oven to 450°Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, mix together the flour, sugar, salt, cinnamon and baking powder with a whisk until combined.
Add the cold butter cubes and use two forks or a pastry cutter to cut the butter into the dry mixture. Do this until it looks like sand.
Pour in the buttermilk and use a wooden spoon to mix the dough until just combined. It should be fluffy and sticky. Chop the dates into small pieces and stir them into the dough.
Flour your work surface and transfer the dough onto the surface. Dust your hands with flour and form the dough into a rectangle, it should be ¾ inch thick.
Fold one short side of the rectangle to the middle, then fold the other side - you should have a square. Flatten this until it is ¾ inch thick, and repeat this twice more. Work fast as you don’t want to handle the dough too much or for it to get warm!
After the final fold, form the dough into a ¾ inch thick rectangle. Cut into 8 pieces or use a biscuit cutter to cut circles into the dough.
Place the scones onto the prepared baking sheet. Brush each scone with milk and sprinkle with some coarse sugar.
Bake for 13-17 minutes, they should be golden brown. Enjoy!