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Cranberry Apricot Scones

 Cranberry Apricot Scones
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.
16 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 3 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • Bake at 400° for 12-15 minutes or until browned. Serve warm.

2 of 2

Cranberry Apricot Scones (continued)

Directions (continued)

  • Yield: 16 scones.
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.