Cuisinart CBT-2000P1 Recipe - Page 34

DrieFruiScon The power of the Cuisinart® HurricaneTM Pro blender takes care of all of the tedious prep needed to make these tasty scones. It blasts through the dried fruit and mixes them perfectly with the other dry ingredients. Whip up the butter, milk and eggs next and the scones will be ready in no time. Makes 16 scones ¹∕³ cup pitted dates ¹∕³ cup raisins or dried cranberries ¹∕³ 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 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. 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 34