3/4 cup all-purpose flour
3/4 cup whole-wheat flour and a little extra for dusting
4 TSP baking powder
1/2 TSP salt
1/2 TSP ground cinnamon
1/4 cup firmly packed, light-brown sugar
1/4 stick butter, cut into pieces
1/2 cup chopped walnuts, lightly toasted
1/2 cup chopped dates
1/2 to 3/4 cup milk
Preheat the oven to 425 F. Sift the flours, baking powder, salt, and cinnamon into a large bowl; stir in the brown sugar. Sprinkle the butter pieces over the flour, and rub in the butter using your fingertips, until the mixture resembles coarse crumbs. Stir in the walnuts and dates, and make a well in the center. Add 1/2 cup milk and stir lightly until a soft dough forms, adding a little more milk if necessary.
Form into a rough ball. Place on a lighlty floured surface and knead ance or twice. Roll out or pat into a 3/4-inch-thick square.
Using a sharp knife dipped in flour, cut straight down into 9 squares, but do not drag the knife or the scones will rise unevenly. Transfer the scones to the baking sheet. Dust the tops with a little whole-wheat flour and bake until risen and golden, 10 to12 minutes.
Cool until just warm and serve.