Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in dates and pecans. Add cold cream and vanilla, stirring with a fork just until dry ingredients are moistened.
Turn out dough onto a lightly floured surface, and gently knead until it comes together. Press dough into a 7-inch circle, 1 inch thick. Using a sharp knife or bench scraper, cut dough into 8 wedges. Place on prepared pan.
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush dough with egg wash.
Bake until golden brown, 24 to 28 minutes. Let cool on pan for 5 minutes. Dip top of scones in Maple Glaze. Let set. Serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/pecan-date-scones/