Ingredients: 2-1/4 cups all purpose flour 1/3 cup firmly packed dark brown sugar 2-1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, chilled 1/3 cup milk 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon grated lemon peel 1 package (8 ounces) chopped pitted dates 1/2 cup coarsely chopped walnuts 1 egg yolk mixed with 1/2 teaspoon water for glaze (optional) Preheat oven to 375°F. Spray vegetable cooking spray on a cookie sheet. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, vanilla, and lemon peel. Add the milk mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the dates and nuts until evenly distributed. With lightly floured hands or floured rolling pin, roll the dough out until it is approximately 1/2 inch thick. Using a 3-inch round cookie cutter dipped in flour, press out scones. Should be able to get 9-12. Place on cookie sheet, brush with egg mixture on top and sides and bake for 25-30 minutes or until top is lightly browned. Scones can be cooled on cookie sheet and then stored in an airtight container or frozen and reheated as needed.