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1
Position oven racks in the top third and center of the oven; preheat oven to 400u00b0.
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2
Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
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3
Scones--in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
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4
Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter.
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5
Add the dates and toss to coat with the flour mixture; repeat with the bacon.
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6
Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup.
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7
Pour into the flour mixture and stir just until combined; do not overmix.
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8
Turn the dough out onto a lightly floured work surface and knead a few times.
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9
Roll out into a 1-inch thick round.
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10
Using a 2 1/2 inch round cookie cutter, pressing firmly to cut through the dates, cut out scones as close together as possible to avoid excess scraps.
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11
Arrange at least 2 inches apart on the prepared baking sheets.
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12
Gently press the scraps together, roll out again, and cut more scones.
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13
In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.
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14
Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.
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15
Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes.
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16
Let cool on the pans for 10 minutes.
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17
Serve warm.
