Ingredients
⅓ cup pitted dates⅓ cup raisins or dried cranberries⅓ cup dried apricots1 cup unbleached, all-purpose flour½ cup whole wheat flour¼ cup granulated sugar2 teaspoons cream of tartar2 teaspoons baking soda½ teaspoon kosher salt8 tablespoons (1 stick) unsalted butter, melted and cooled½ cup buttermilk, room temperature2 large eggs
Preparation
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.
