Preheat oven to 400°F.

In a frying pan over medium heat, sauté pancetta until crispy, about 5 minutes.

Transfer pancetta to a paper towel lined plate to drain excess grease.

Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.

Add butter.

Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.

Add dates and pancetta to flour mixture, tossing gently.

Whisk buttermilk and egg yolk in a 2-cup liquid measuring cup or small bowl.

Add liquids to dry ingredients; mix until dough forms a ball.

Place dough on a lightly floured surface and press into an 8-inch round.

Sprinkle with 1 tablespoon sugar. Cut into 8 wedges.

Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.

Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.

Serve warm.