Cranberry Apricot Scones Recipe

2.5 4 2
Cranberry Apricot Scones Recipe
Cranberry Apricot Scones Recipe photo by Taste of Home
Publisher Photo

Cranberry Apricot Scones Recipe

Read Reviews
2.5 4 2
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

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. Yield: 16 scones.
Originally published as Cranberry Apricot Scones in Country Woman Christmas Annual 2001, p14

Nutritional Facts

1 each: 164 calories, 5g fat (3g saturated fat), 25mg cholesterol, 216mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 4g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Apricot Scones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
angelasandoval User ID: 2401339 38148
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
Bean Q User ID: 4900811 92287
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
Carol Davis User ID: 2035964 38147
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
sauregurke User ID: 526415 92286
Reviewed Jul. 4, 2008

" This sounds great!
"

Loading Image