Cherry, Chocolate, and Buttermilk Scones

3 T sugar mix   press bake 15-20 minutes at 375°F (190°C)
¼ t cinnamon
1 c (140 g) all-purpose flour whisk cut stir stir form and cut
1 c (140 g) cake flour
¼ c (50 g) sugar
2 t baking powder
½ t baking soda
¼ t salt
1 t orange zest
8 T (1 stick, 115 g) unsalted butter, cold cube
¾ c (90 g) dried cherries, sweet or sour  
⅓ c (40 g) miniature chocolate chips
⅔ c (170 ml) buttermilk  
  1. Stir together 3 T sugar and the cinnamon. Set aside.
  2. In a large bowl, whisk together the flours, remaining sugar, baking powder, baking soda, salt, and orange zest.
  3. Cut the butter into ¼-inch cubes and add to the flour mixture. Cut in, using a pastry cutter, your fingers, or the paddle attachment of a stand mixer, until the mixture resembles cornmeal with evenly dispersed chunks of butter.
  4. Stir in the cherries and chocolate chips.
  5. Stir in the buttermilk, just until a wet sticky dough is formed.
  6. Turn out the dough onto a lightly-floured work surface. Pat into a round, 1″ thick. Cut into 8 wedges.
  7. Press the top of each wedge into the reserved cinnamon-sugar mixture.
  8. Bake 15-20 minutes at 375°F (190°C), until firm to the touch and lightly golden brown.

Makes 8 scones

Variation: substitute an equal amount of any dried fruit for the cherries. Dried cranberries work very well.

Shamelessly stolen from David Leibowitz's The Great Book of Chocolate