Preheat oven to 375 degrees F. Place oven rack in middle of oven. Lightly spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. With a pastry blender or two knives, cut cold butter into flour mixture until particles are the size of small peas; stir in dates. Add 1 cold egg, vanilla extract, and cold whipping cream; stir just until mixed. When making scones, work the dough quickly and do not over mix.
On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. To make wedge-shaped scones, cut into 8 pieces. Use an 1 1/2-inch diameter cookie cutter to cut out center of circle. separate each section. Place wedges 1 1/2 inches apart onto prepared baking sheet.
Tip: Prior to baking, place the tray of scones in the refrigerator for about 5 to 10 minutes to ensures that the scones remain cold before baking.
When ready to bake, make a small indentation in the center of each scone. Place approximately 1 tablespoon cherries in the indentation. Brush scones (except for the cherries), with the beaten egg and sprinkle with 2 tablespoons sugar.
Bake 15 to 18 minutes or until golden brown. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done.
Remove from oven and serve warm.
Yields 8 scones.
* Why do your ingredients need to be cold? It is important that your ingredients (both fats, liquids, and eggs) remain cold. The purpose is to keep the butter solid and not let it melt. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones. If it's hot in your kitchen, freeze your butter before making scones. Cold butter makes scones rise higher!
Cherry Scones Recipe: https://whatscookingamerica.net/Bread/CherryScones.htm