Dried Fruit Scones

Makes 16 scones

⅓ cup pitted dates ⅓ cup raisins or dried cranberries ⅓ cup dried apricots 1 cup unbleached, all-purpose flour ½ cup whole wheat flour ¼ cup granulated sugar 2 teaspoons cream of tartar 2 teaspoons baking soda ½ teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, melted and cooled ½ cup buttermilk, room temperature 2 large eggs

 

Nutritional information per scone:

Calories 137 (41% from fat) / carb. 18m / pro. 3g / fat 6g / sat. fat 4g / chol. 39mg / sod. 242mg calc. 19mg / fiber 1g

1. Preheat oven to 350°F with the rack in the middle position. 2. Put all of the dried fruit and dry ingredients into the blender jar. Select Speed 6 and pulse to chop, about 8 to 10 times. Transfer to a large mixing bowl; reserve. 3. Put the butter, buttermilk and eggs into the blender jar. Select Speed 4 and press Start. Blend until smooth, about 10 seconds. 4. Add the liquid ingredients to the bowl of the dry mixture. Using either floured hands or a large fork, mix until mixture just forms a dough. 5. Line a rimmed baking sheet with parchment paper. Transfer the dough to the pan and form a 10-inch circle. Cut into 16 wedges and distribute on pan, leaving 1 to 2 inches between each wedge. 6. Bake in preheated oven for 10 to 12 minutes, or until scones are golden brown. 7. Serve scones warm.