Dried Fruit and Nut Scones

• 1 Adjust oven rack to middle position and preheat to 325°F. Spread almonds on a baking sheet and toast in oven until browned, about 10 to 15 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, chop coarsely, and set aside.2 Turn oven up to 350°F. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment3 combine flours; baking powder, baking soda, salt, sugar and oats and process or mix on low to incorporate. Add the butter and pluse on and off, or mix on low, until the mixture is pale yellow and the consistency of a fine cornmeal.4  Transfer the mixture to a large bowl and toss in the almonds, orange zest, currants, raisins, cherries and flax seeds. Make a well in the center and pour in the buttermilk. Using one hand, draw in the dry ingredients, mixing until just combined.5 Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Place the dough into the center of 10-inch ring. Using your palms, press the dough into a circle, until approximately 1-inch thick.6 (If you”re not using a ring, form the dough by hand into a 10-inch circle.) Lift off the ring and cut the circle in half. Cut each section in half two more times to form 8 triangles. Place them 1-inch apart on a parchment-lined baking sheet.7 Brush cream on tops and sprinkle with granulated sugar. Bake at 350°F for 35 to 45 minutes until firm and well browned. Cool and sift powdered sugar over all.

Nutrition Facts Per Serving

• Calories 600 (39% from fat); Total Fat 27g (sat 10g, mono 11g, poly 5g, trans 0g ); Cholesterol 35mg; Protein 13g; Carbohydrate 81g; (Dietary Fiber 11g; Sugars 39g; ); Iron 4mg; Sodium 270mg; Calcium 168mg; Potassium 552mg
• Source: Chef Nancy Silverton and California Raisin Marketing Board