In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, allspice, ginger, and nutmeg, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add dates, stirring to combine.
In a small bowl, combine cream, pumpkin puree, and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
Garnish scones with a sprinkle of sugar, if desired.
Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
Notes
*We used Cup 4 Cup Multipurpose Gluten-free Flour, available at Williams-Sonoma, Sur la Table, Walgreens, and amazon.com, among others. Kitchen Tip: This recipe can be modified to include gluten by substituting the gluten-free flour with all-purpose flour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-pumpkin-date-scones-recipe/