Place the butter in the freezer to get it extra cold. Line baking sheet with parchment paper.
Heat saute pan over medium heat and add bacon. Cook until crispy and browned, about 5 minutes. Add chopped dates and 1 tsp of rosemary. Cook additional 2-3 minutes. Set aside.
In a small bowl, whisk together the 2 eggs, maple syrup and Greek yogurt. Set side.
In a larger bowl, mix together the all purpose flour, whole wheat flour, cinnamon, salt, remaining 1 tsp of rosemary and baking powder. Stir in the bacon and date mixture.
Remove the butter from the freezer and grate it onto the flour mixture. Using your hands, work the butter into the flour mixture by rubbing it with your fingers to fully and evenly incorporate. You should have small, crumbly pieces.
Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined.
Transfer the dough onto a lightly floured surface and gently shape into an 8" wide and 1" thick disk. Place on parchment lined baking sheet.
Place the dough into the freezer for 15 minutes. While chilling, preheat oven to 425 degrees.
Remove the dough from the freezer and cut it into 8 wedges. Spread about 1" apart on baking sheet (I alternate direction every other scone to fit more on the pan).
Place egg in small bowl and whisk. Brush the tops of each scone with egg wash and sprinkle with sugar.
Bake in oven for 15 minutes or until the tops are light golden brown.