1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1/4 cup brown sugar
1/2 cup unsalted cold butter, cut into pieces
2/3 cup buttermilk
2/3 cup chopped dates
Preheat oven to 350°F.
In a bowl of food processor, place all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Pulse several times to combine.
Add butter pieces and process, just until crumbly.
Add the egg, buttermilk and dates and process just until dough comes together; do not overmix. If the dough seems too sticky to work with, add a couple more tablespoons flour.
Gently pat the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.
Bake on parchment lined baking sheet in a preheated 350°F oven about 25 minutes. Cool on a rack.
If desired, during the last five minutes of baking, brush scones with glaze mixture. (Glaze: 1/2 cup powdered sugar mixed with 1 tablespoon warm water. Stir until smooth. Thin if necessary for brushing consistency.)