Vanilla Rosemary Date Scones | Redpath Sugar

Ingredients

• 2¾ cup + 2 tbsp (360 g) all-purpose flour, divided
• ¼ cup (54 g) Redpath® Dark Brown Sugar
• 5 tsp (8 g) fresh rosemary, minced
• 2½ tsp (12 g) baking powder
• ½ tsp (3 g) salt
• ¼ tsp (1 g) baking soda
• ¾ cup + 1 tbsp (184 g) butter, cut into ½-inch cubes
• ¾ cup (188 ml) milk
• 1 tbsp (15 ml) pure vanilla extract
• 1 cup (155 g) pitted dates, roughly chopped
• 1 egg
• 1 tbsp (15 ml) milk
• Redpath Simply Raw™ Turbinado Sugar
• ½ cup (60 g) Redpath® Icing Sugar
• 1 to 2 tbsp (15 to 30 ml) water