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Cranberry Apricot Scones Recipe

Cranberry Apricot Scones Recipe

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. YIELD: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

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.

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

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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!
"

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