2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 ounces cold butter, cut in pieces (1 stick)
3/4 cup buttermilk, plus 1 tablespoon for brushing
1/2 cup dried blueberries, cranberries, mixed fruit, or currants
Heat oven to 400̊. In a food processor fitted with metal blade, combine the flour, 1/4 cup sugar, salt, baking powder, and soda. Pulse a few times to combine. Add pieces of cold butter and pulse several times, until mixture looks like coarse meal. Add buttermilk a little at a time, pulsing a few times after each addition, until the 3/4 cup buttermilk is used and mixture is clumping. Add the dried blueberries and pulse just a few times to blend into the dough, or fold them in by hand. If you don't have a food processor, the butter can be cut in with a pastry blender or your fingertips, and continue mixing gently as for biscuits. Transfer dough to a floured surface and pat into a round about 1/2-inch thick. Cut with a 2-inch biscuit cutter and place on greased baking sheet or baking sheet lined with nonstick silicone mat. Brush with buttermilk then sprinkle with cinnamon-sugar. Bake for about 15 minutes, or until lightly browned. Serve warm with butter and jam or preserves.
These scones are good with any of the fruits listed. Raisins will work, but are a little large for my taste. They are pretty good without any of the fruit.