In a large bowl, whisk together 2¾ cups (344 grams) flour, the Redpath® Dark Brown Sugar, minced fresh rosemary, baking powder, salt, and baking soda until well combined. Place into the freezer to chill; at least 15 minutes.
Place the cubed butter in a single layer onto a dish or piece of parchment paper. Place into the freezer to chill; 15 minutes.
In a liquid measuring cup, whisk together the milk and vanilla extract. Set aside in the fridge until needed.
In a small bowl, toss together the chopped dates with the remaining 2 tablespoons (16 grams) of flour until evenly coated. Place into the fridge until needed.
In the bowl of a large food processor fitted with a metal blade, place the chilled flour mixture, and pulse until no flour or sugar lumps remain.
Scatter the chilled butter pieces over the surface of the flour mixture. Pulse until butter pieces are pea-sized with a few larger pieces remaining.
Transfer the mixture back into the large bowl. Add in the flour-coated dates. Toss gently to distribute the chopped dates throughout the dry ingredients.
Drizzle the milk mixture over the dry ingredients, using a fork to quickly and gently incorporate. When all the liquid is in the flour, use clean hands to push and “squeeze” the ingredients into the centre of the bowl to combine.
Turn mixture out onto a clean work surface and pat into a 1-inch thick rectangle, using a bench scraper to push and “square” off and straighten the sides of the dough. Working quickly, fold the dough in half using the bench scraper and hands to guide the shorter edge to meet the other short edge. Repeat the process 4 to 5 times, picking up any dry bits and placing them on top of the patted dough, before folding the dough onto itself until a cohesive and smooth, non-shaggy dough forms.
If needed, lightly flour the work surface. For a smoother, even surface, use a rolling pin to quickly roll dough into a 1-inch thick rectangle (10 inches x 6 inches). If using a metal bench scraper, cut dough into squares or triangles. For squares, cut rectangle into thirds, lengthwise, then into fifths, crosswise to make 15 scones. For triangles, cut rectangle into quarters, then each quarter diagonally each way into 4 triangles to make 16 scones. Alternatively, use a sharp chef’s knife to cut the dough; do not use a serrated knife, as the sawing motion will seal the layers, preventing the scone from rising.
Place the scones onto the prepared baking sheet, spaced 1½ to 2 inches apart, and place into the fridge to chill; 10 minutes.