Line baking sheet with parchment paper Heat oven to 375º Spread oats and chopped nuts on parchment lined baking sheet. Toast oats and nuts in oven for 7 to 9 minutes, watching closely, remove from oven, cool. Increase oven temperature to 425º
Whisk together milk, yogurt and egg in a small bowl.
Mix together flour, sugar, baking powder, salt and cinnamon. Cut in cubed, cold butter until mixture resembles coarse crumbs.
Fold in cooled oats, nuts and chopped dates. Fold in milk mixture, add 2 tablespoons extra milk, if needed. Dust work surface with flour, gently pat into 7 inch circle, cut into 8 wedges.
Place wedges on parchment lined baking sheet.
Bake at 425 for 12-14 minutes.
Remove scones from pan and cool on wire rack.