- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter or margarine cut into pieces
- 1/2 cup Sun-Maid Golden Raisins
- 1/2 cup Sun-Maid Tart Cherries
- 2/3 cup buttermilk
- 1 large beaten egg
- 1 teaspoon vanilla extract
- 1 beaten egg
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
HEAT oven to 400 F.
COMBINE flour, sugar, baking powder, baking soda, cinnamon and salt; mix well.
CUT in butter with pastry blender or two knives until mixture resembles course crumbs.
STIR in Goldens Raisins and Cherries.
COMBINE buttermilk, egg and vanilla and add to flour mixture, mixing just until dry ingredients are moistened.
KNEAD dough 6 to 8 times on floured surface adding additional flour if dough is sticky.
SHAPE dough into an 8-inch round and transfer onto a greased cookie sheet. With a large knife, cut through dough forming 8 wedges. Separate wedges slightly.
TOPPING: brush beaten egg over dough (discard any remaining egg). COMBINE 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over dough. BAKE 20 to 22 minutes or until puffed and golden brown. Serve warm.
Makes 8 scones.