Preheat oven to 400 degrees.
In a large bowl, whisk baking powder, sugar, salt and nutmeg with flour to combine. Add butter and toss well to coat and evenly distribute.
In a small bowl, whisk egg, vanilla, and 3/4 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 just until dough just begins to come together. Using your hands, knead dough in the bowl until it comes together
Transfer dough and any loose flour to a lightly floured surface. Flatten to 3/4-inch thickness. Using a knife, cut into four pieces. Stack pieces on top of each other and flatten dough into a a 3/4-inch thick 8-inch square.
Cut square in half lengthwise, then cut each half into thirds crosswise to form six 3-inch squares. Cut each square into half on a diagonal to form triangles or leave as larger squares. (Dough can also be cut with 2 1/2" biscuit cutters to make 12 scones).
Transfer scones to parchment lined baking sheet, spaced 1 1/2" apart, and chill, uncovered for 15 minutes.
Brush chilled scones with cream and sprinkle with sea salt and pepper. Bake until tops are just browned, 18-20 minutes. Transfer to wire rack and let cool.
Serve scones with mascarpone, clotted cream or honey.