Submitted by: Stephen from Des Moines, Iowa
Yield: 12 large scones
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, baking soda, salt, cinnamon and butter in the bowl of a food processor. Process until the consistency of grains of sand.
Remove into bowl. Add dried fruit.
Beat buttermilk, eggs and extracts.
Stir into dry ingredients only until a smooth dough is formed. Do not overbeat.
Drop by heaping tablespoonsful onto a greased baking sheet or parchment paper (I like the parchment paper because there's less clean-up.).
Bake 15 – 20 minutes or until golden brown.
This scone recipe really lends itself to "tinkering" and personalizing. Play with it. Add whatever you like (but please not chocolate chips if you want any authenticity). 1 teaspoon orange extract is added when cranberries are the fruit. Other combinations might include: almond extract with chopped almonds, or walnuts with raisins.