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1
Preheat oven to 350u00b0; line a baking sheet with parchment paper.
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2
Measure the flour, sugar, baking powder, salt, and cinnamon into a bowl with high sides or the bowl of a stand mixer; whisk to combine.
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3
Dice the butter into 1/2-inch cubes.
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4
Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the pieces of butter are the size of almonds.
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5
Add the dried fruit and nuts.
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6
Whisk the eggs and buttermilk together, then add two-thirds of the mixture to the dry ingredients.
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7
Gently mix the dough just until it comes together, then add the remaining buttermilk mixture; the dough will look rough.
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8
Scrape the dough from the sides and bottom of the bowl and mix again to incorporate any floury scraps.
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9
The majority of the dough will have come together, on the paddle if using a stand mixer.
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10
Stop mixing while there are still visible chunks of butter and floury patches.
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11
The dough should come out of the bowl in one piece, leaving only some small scraps and flour on the sides.
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12
Turn the dough out onto a lightly floured surface.
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13
Gather it and pat it just a few times to get it to come together.
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14
The top won't be smooth, but the rough surface creates a crunch that is part of the scone's charm.
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15
Gently form dough into a 7-to 8-inch disk.
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16
Make egg wash-whisk all ingredients together; brush dough disk with egg wash, sprinkle with turbinado sugar.
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17
Cut the disk into 6 wedges, like a pie.
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18
Place the scones on the prepared pan; bake for 30-35 minutes, rotating the pan halfway through the baking time.
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19
The scones will be golden brown.
