Place the dates in a bowl with the buttermilk and leave them to soak while you get everything else ready. If you can leave them longer, even better as they'll be easier to blend.
Measure out the flours, baking powder, ginger, cinnamon, allspice/cloves and salt into a large bowl and mix them well.
Line a baking sheet ready for baking and melt the coconut oil and allow it to cool slightly.
Blend together the dates and buttermilk then add the egg and blend that as well until combined.
Add the coconut oil to the dry ingredients, mix in slightly then add the date/egg mixture and molasses. Mix everything until combined but try not to overmix.
Turn out the dough onto a floured work surface and flatten it into a round disk. Cut the mixture into 6 roughly even triangles then transfer to your lined baking sheet.
Bake for approx 12-15 mins, depending on your oven - keep an eye on them towards the end. You want to take them out as they are just starting to brown so they don't burn but have a slight crispness to them and are cooked through.
If adding frosting, cream together the butter and molasses then add the confectioners sugar a tablespoon at a time and blend in well. Wait until the scones are cool before piping on top.