Place the flour, sugar, baking powder, salt, and orange zest in a large bowl and whisk to combine.
Cut the butter into the flour with a pastry blender or a fork until the mixture is coarse and sandy. Smoosh any larger remaining pieces of butter with your fingertips. Place the bowl in the freezer for 30 minutes.
Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
Remove the flour from the freezer. Stir in the chopped dates and chocolate. Make a well in the middle of the flour. Add the heavy cream and egg and whisk together with a fork. Once the cream and egg are well mixed, switch to a wooden spoon or rubber spatula and fold everything together until the flour is just mixed in.
Lightly flour a work surface. Dump the dough onto the work surface and sprinkle the top lightly with flour. Working quickly, use your hands to press and shape the dough into an 8-inch (20-cm) circle, about ¾-inch (2 cm) thick. Using a long sharp knife, slice the circle into eight wedges. Flour the knife blade if you find the dough a bit sticky. Slide a spatula under each scone and transfer to the prepared baking sheet.
Brush the top of each scone with whipping cream and sprinkle with coarse sugar if using. Place the scones in the oven and bake for 22 to 24 minutes or until the bottoms and edges are golden. Cool the scones on a wire rack for 10 minutes before serving.
Notes
Shape Options: You can cut the scones into circles, which may alter the baking time. Triangular wedges are recommended as they require no re-rolling, preventing the scones from becoming tough.
Orange Glaze: Once cool, enhance your date scones with a simple orange glaze. Mix ½ cup (60 g) of powdered sugar with fresh squeezed orange juice added by the ½ teaspoon until the glaze reaches a thick but pourable consistency. Drizzle or spread over the scones.
Storage
Freezing Unbaked Scones: Wrap unbaked cut wedges in foil and store in a zip-top bag in the freezer for up to 2 months. Bake directly from frozen, allowing extra time for a pale top and golden bottom.
Freezing Baked Scones: Follow the same wrapping method and store for up to 1 month. Thaw at room temperature or gently heat through in the microwave or oven.