 Ingredients
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 package (6-oz.) Sun-Maid Goldens & Cherries
2/3 cup buttermilk
1 large beaten egg
1 teaspoon vanilla extract
Topping:
1 beaten egg
1 tablespoon sugar
1/2 teaspoon cinnamon
Directions: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 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.
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