Gingerbread Molasses Date Scones with Orange Glaze

Steps

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment.
2. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon and cloves.
3. Add the cold butter and cut it in with a pastry cutter or your fingertips until the largest pieces are pea-sized.
4. Toss in the chopped dates so each piece is coated with flour, which keeps them from clumping.
5. In a separate bowl, whisk the buttermilk, molasses, egg and vanilla until smooth; set aside 1 tablespoon of this mixture for brushing.
6. Pour the rest of the buttermilk mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a lightly floured counter, divide it in half, and pat each half into a 7-inch round about 1 inch thick.
8. Cut each round into 6 wedges and set them 2 inches apart on the baking sheet. Chill the sheet for 15 minutes so the butter firms up.
9. Brush the tops with the reserved buttermilk mixture and sprinkle with the granulated sugar.
10. Bake 16 to 18 minutes, until risen, firm at the edges and a toothpick in the center of a scone comes out clean.
11. Cool the scones on a rack for 20 minutes.
12. While they cool, whisk the powdered sugar with the orange juice into a thick, drizzly glaze, then drizzle the orange glaze over the cooled scones and let it set for 5 minutes before serving.