Preheat oven to 350°F. Line baking sheet with foil and nonstick spray.
Mix together flour, unsweetened coconut, baking soda, and sea salt in a large bowl. Cut in butter or rub in with your fingers, until mixture has a coarse mealy texture.
In a large mixing bowl whisk together lemon juice, egg, applesauce, and brown rice syrup. Combine the wet ingredients into the dry ingredients, carefully mixing until incorporated. Gently fold the chopped dates into the mixture, and lightly toss a bit of flour to keep hands from sticking.
Turn out dough onto a floured work surface, and gently knead dough just to incorporate flour. Mold dough into a 2-inch-thick round disc. Cut into 8-12 wedges, (like a pie) depending on the size of scone you’d like.
Transfer to prepared baking sheet. Brush with egg wash, and sprinkle the reserved coconut and raw turbinado sugar, if desired. Bake until golden brown and cooked through, about 12-14 minutes on the middle rack.
Clean Green Baking Tip: When baking scones, be sure not to overwork your dough, knead gently just to incorporate flour to reveal a soft dough. When baking breads (anything with added yeast), you do want to be sure to knead well to form strong gluten strands and allow your dough to rest.