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Date and Gorgonzola SconesIngredientsMakes 121Tbsp. baking powder1Tbsp. sugar½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt¼tsp. ground nutmeg3cups (375 g) all-purpose flour, plus more for surface½cup (1 stick) chilled unsalted butter, coarsely grated1large egg1tsp. vanilla extract¾cup chilled heavy cream, plus more for brushing7Medjool dates, pitted, cut into ¼" pieces4oz. Gorgonzola, crumbled¾tsp. flaky sea salt¾tsp. freshly cracked black pepper, plus moreMascarpone or clotted cream and honey (for serving)PreparationStep 1Preheat oven to 400°. Whisk baking powder, sugar, salt, nutmeg, and 3 cups (375 g) flour in a large bowl to combine. Add butter and toss well to coat and evenly distribute.Step 2Whisk egg, vanilla, and ¾ cup cream in a small bowl to combine. Add dates and Gorgonzola and mix gently to coat. Scrape into dry ingredients and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining. Using your hands, knead dough in the bowl until it comes together.Step 3Transfer dough and any loose flour to a lightly floured surface. Flatten to ¾" thick (the shape doesn’t matter). Using a knife, cut into 4 pieces, stack pieces on top of each other, and flatten dough into a ¾"-thick 8" square (this process will create flaky layers when the scones are baked). Cut dough in half lengthwise, then cut each half into thirds crosswise to form six 3" squares. Cut each square in half on a diagonal to make 12 triangles total. (Alternatively, you can use a 2½"-diameter biscuit cutter to punch out scones. Gather scraps and repeat, patting and cutting, until you have 12 scones.) Transfer scones to a parchment-lined baking sheet, spacing 1½" apart, and chill, uncovered, at least 15 minutesStep 4Brush scones with cream and sprinkle with sea salt and ¾ tsp. pepper. Bake until tops are golden brown, 18–20 minutes. Transfer scones to a wire rack and let cool.Step 5To serve, arrange scones on a platter and serve with mascarpone and honey in small bowls and more pepper for topping as desired.Do ahead: Scones can be formed 1 day ahead. Cover and keep chilledStep 5To serve, arrange scones on a platter and serve with mascarpone and honey in small bowls and more pepper for topping as desired.Do ahead: Scones can be formed 1 day ahead. Cover and keep chilled