In large bowl, sir together flour, 1/3 cup sugar, baking powder, baking soda and salt until throughly blended. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse cormeal; stir in dates and orange peel.
Make a well in center of flour mixture; add buttermilk all at once. Stir mixture with a fork until dough cleans side of bowl.
With your hands, gather dough unto a ball; turn out onto a lightly floured surface. Pat into a 1/2 inch thick circle. Using a 2 1/2 inch heart shape or other cutter, cut into individual scones. Place 1 1/2 inches apart on a baking sheet. Brush with half and half and sprinkle lightly with cinnamon and sugar.
Bake at 400 degrees for 12 minutes or until tope are lightly browned.
You can make your buttermilk. Just take 1 Tbls. lemon juice or vinegar and put it in a 1 cup measuring dish, fill the rest with milk. Use as much as you need for your recipe. This recipe you can use it all! So easy!
From: Glorious Grub Cookbook By. Joan Stewart
Heart Scone Cutters (purchase at Sur La Table) These are the best heart scone and biscuit cutters!