Preheat the oven to 400°F (200 °C). Line a large (or two small) rimmed baking sheet with parchment. Set aside.
In a small bowl, whisk together the milk with the orange zest and 60 mL of orange juice. Set aside.
In the bowl of a food processor, combine the flour, brown sugar, baking powder, and salt.
Add the butter and cheese, and pulse to combine.
Add the reserved milk mixture and pulse til a dough forms.
Turn out the dough on a generously floured work surface and with floured hands, work in the chopped dates.
Pat out the dough into a rectangle and cut out 16 scones. Place the scones on the prepared baking sheet, brush them with milk and sprinkle generously with the coarse cane sugar.
Bake them for about 20 minutes or until they are a deep golden color.