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Line a baking sheet with parchment paper.<\/p>\n<\/li>\n
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly. Stir in chocolate, ginger, and dates. Add 1 cup (240 grams) cold cream and vanilla, stirring with a fork just until it starts to come together; knead in bowl until dough comes together.<\/p>\n<\/li>\n
Turn out dough onto a lightly floured surface. Pat or roll dough into a 1\u00bd-inch- thick rectangle. Using a bench or bowl scraper, cut dough in thirds. Stack dough on top of each other, and flatten to 1\u00bd inches thick. Repeat cutting and stacking procedure once.<\/p>\n<\/li>\n
Pat or roll dough into a 10×5-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, cut dough into 8 (2\u00bd-inch) squares. (See Note.) Place 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.<\/p>\n<\/li>\n
Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n
Brush remaining 1 tablespoon (15 grams) cold cream onto scones. Garnish with turbinado sugar, if desired.<\/p>\n<\/li>\n
Bake until golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm, or let cool completely on a wire rack. Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/div>\n