Show Subscription Form




Cranberry Apricot Scones Recipe
Cranberry Apricot Scones Recipe photo by Taste of Home

Cranberry Apricot Scones Recipe

Publisher Photo
Dried apricots and cranberries and a bit of grated orange peel give these golden scones plenty of fruity flavor. They're perfect served with a mug of hot coffee or tea.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter
  • 1/3 cup chopped dried apricots
  • 1/3 cup dried cranberries
  • 3/4 cup buttermilk
  • 1 egg
  • 1 egg white
  • 2 teaspoons grated orange peel
  • Additional sugar

Nutritional Facts

1 serving (1 each) equals 164 calories, 5 g fat (3 g saturated fat), 25 mg cholesterol, 216 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a bowl, combine the dry ingredients. Cut in butter until mixture resembles fine crumbs. Stir in apricot and cranberries. In a bowl, combine the buttermilk, egg, egg white and orange peel; stir into crumb mixture just until blended.
  2. Turn onto a floured surface; knead gently four times. Roll into a 12-in. x 6-in. rectangle. Cut into eight 3-in. squares. Cut each square into two triangles. Separate pieces and transfer to a greased baking sheet. Sprinkle with additional sugar.
  3. Bake at 400° for 12-15 minutes or until browned. Serve warm. Yield: 16 scones.
Originally published as Cranberry Apricot Scones in Country Woman Christmas Annual 2001, p14

Nutritional Facts

1 serving (1 each) equals 164 calories, 5 g fat (3 g saturated fat), 25 mg cholesterol, 216 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cranberry Apricot Scones

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 4, 2012

These were not quite as tender as I like my scones but loved the flavor combination! Next time will just add the cranberries, apricots and orange zest to my favorite scone recipe.

MY REVIEW
Reviewed Nov. 10, 2010

Doubled cranberries, added 1 tsp vanilla and 2 tsp. almond extract. Left out orange peel because our family doesn't like it.

MY REVIEW
Reviewed Dec. 8, 2008

I used 2 T. butter and the whole egg instead of egg white. Use pan from oven with parchment paper. other pan too small..

MY REVIEW
Reviewed Jul. 4, 2008

 This sounds great!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT