Preheat oven to 425 F. Line a baking sheet with parchment paper.
Thinly slice butter into teaspoons, then return it to the fridge. In a frying pan over medium heat, fry the bacon until just slightly rubbery - too crisp and it will crumble when you try to chop it. Reserve a few spoonfuls of the bacon fat. Drain the bacon strips on paper towels and coarsely chop.
In a medium bowl, whisk together flour, baking powder, sugar, and salt until fluffy. Remove the butter from the refrigerator and work it into the dough as quickly as you can with your fingertips. Add the dates and the bacon and stir until completely coated with flour. Pour in the buttermilk and stir with a fork until a dough forms. You may need to knead it a few times, but be gentle.
Turn the dough out onto the parchment paper and pat into a 3/4-inch thick round. Brush the top with some bacon drippings and sprinkle with turbinado or date sugar. Cut into eight equal wedges and separate the wedges to give them room to expand. Bake for 12-15 minutes, or until lightly browned, risen, and firm. Scones should be stored uncovered at room temperature and eaten within 24 hours.