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Cranberry Apricot Scones

Total Time

Prep: 20 min. Bake: 15 min.


16 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.
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  • 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 large egg
  • 1 large egg white
  • 2 teaspoons grated orange zest
  • 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 zest; stir into crumb mixture just until blended.
  2. Turn onto a floured surface; knead gently four times. Roll into a 12x6-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.

Nutrition Facts

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

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Average Rating:
  • angelasandoval
    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.

  • Bean Q
    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.

  • Carol Davis
    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..

  • sauregurke
    Jul 4, 2008

     This sounds great!