Dried Fruit Scones

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Cuisinart original
Easily prepare these delicious scones with Cuisinart's® HurricaneTM Pro blender.


1/3 cup pitted dates 1/3 cup raisins or dried cranberries 1/3 cup dried apricots 1 cup unbleached, all-purpose flour 1/2 cup whole wheat flour 1/4 cup granulated sugar 2 teaspoons cream of tartar 2 teaspoons baking soda 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, melted and cooled 1/2 cup buttermilk, room temperature 2 large eggs

Nutritional information


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.