Instructions: Combine flour, baking powder, sugar and salt; put in food processor 1/3 at a time, cutting one stick of butter into 1" chunks with each portion. Process each portion till mixture resembles bread crumbs.

Stir in dried fruit, ginger and walnuts; set aside. In small mixing bowl, combine buttermilk and eggs, beating just to blend. Add to flour mixture and mix just until blended and dough holds together (do NOT over mix). Knead dough lightly in bowl and cut into 4 sections right in bowl. Remove one of the sections to a floured surface and gently shape into a circle about 1 to 1 1/2 inch thick. Cut circle into 6 wedges like a pie. Brush with whole milk, sprinkle with a little sugar and place wedges on a baking sheet (I use my pizza stone). Repeat with remaining three sections of dough. Bake at 350 degrees 18-20 minutes until golden brown on top. Remove from oven and transfer scones to a cooling rack.

Makes 24 scones.

* I buy several kinds of dried fruit including golden raisins, dried cherries and other berries, dates, craisins, papaya, apricots - - whatever I can find. I mix them together in a jar and use them for this recipe as well as oatmeal cookies and I put a handful in my breakfast oatmeal sometimes. I have found that, barring having the mixture on hand, I get a good result with the dried tropical fruit mixture (available at American supermarkets) to which I add a few golden raisins.

** I break up walnuts with my fingers to get the pieces roughly the size of frozen peas or canned chickpeas. I find that a chopper results in too fine of a nut. I toast them in the microwave on a paper plate 5 minutes for 1 cup.

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