Festive Fruited Scones
Country Woman
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Meet the Cook: I've found you don't need to put butter on these scones...they're delicious plain and simple. I especially enjoy them in the wintertime with hot coffee or tea.
Married for 44 years, we have two grown children and five grandchildren.
-Helen Carpenter, Albuquerque, New Mexico
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold butter or margarine
- 1/2 cup diced dried fruit (apricots, apples or prunes)
- 1/2 teaspoon grated orange peel
- 3/4 cup buttermilk
- 1 tablespoon milk
- Additional sugar
Directions:
In a bowl, combine flour, sugar, baking powder, baking sods and salt. Cut in butter until the mixture resembles fine crumbs. Add fruit and orange peel. Stir in buttermilk until a soft dough forms. Turn onto a floured surface; knead gently for 2-3 minutes. Shape into a ball. Roll into a 7-in. circle. Cut into 10 wedges; place on a greased baking sheet. Brush with milk and sprinkle with sugar. Bake at 425° for 12-15 minutes or until lightly browned. Serve warm. Yield: 10 scones.