Festive Fruited Scones Recipe

4.5 2 3
Festive Fruited Scones Recipe
Festive Fruited Scones Recipe photo by Taste of Home
Publisher Photo

Festive Fruited Scones Recipe

Read Reviews
4.5 2 3
Publisher Photo
Meet the Cook: I've found you don't need to put butter on these scones...they're delicious plain and simple. I especially enjoy them in the wintertime with hot coffee or tea. Married for 44 years, we have two grown children and five grandchildren. -Helen Carpenter, Albuquerque, New Mexico
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter or margarine
  • 1/2 cup diced dried fruit (apricots, apples or prunes)
  • 1/2 teaspoon grated orange peel
  • 3/4 cup buttermilk
  • 1 tablespoon milk
  • Additional sugar

Directions

In a bowl, combine flour, sugar, baking powder, baking sods and salt. Cut in butter until the mixture resembles fine crumbs. Add fruit and orange peel. Stir in buttermilk until a soft dough forms. Turn onto a floured board; knead gently for 2-3 minutes. Shape into a ball. Roll into a 7-in. circle. Cut into 10 wedges; place on a greased baking sheet. Brush with milk and sprinkle with sugar. Bake at 425° for 12-15 minutes or until lightly browned. Serve warm. Yield: 10 scones.
Originally published as Festive Fruited Scones in Country Woman November/December 1996, p33

Nutritional Facts

1 each: 154 calories, 4g fat (2g saturated fat), 10mg cholesterol, 266mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter or margarine
  • 1/2 cup diced dried fruit (apricots, apples or prunes)
  • 1/2 teaspoon grated orange peel
  • 3/4 cup buttermilk
  • 1 tablespoon milk
  • Additional sugar
  1. In a bowl, combine flour, sugar, baking powder, baking sods and salt. Cut in butter until the mixture resembles fine crumbs. Add fruit and orange peel. Stir in buttermilk until a soft dough forms. Turn onto a floured board; knead gently for 2-3 minutes. Shape into a ball. Roll into a 7-in. circle. Cut into 10 wedges; place on a greased baking sheet. Brush with milk and sprinkle with sugar. Bake at 425° for 12-15 minutes or until lightly browned. Serve warm. Yield: 10 scones.
Originally published as Festive Fruited Scones in Country Woman November/December 1996, p33

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 forFestive Fruited 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
Travale User ID: 1709114 38307
Reviewed Aug. 23, 2013

"I added an icing sugar glaze to the top of my scones and used 1 cup of fresh strawberries instead of the cranberries. My boyfriend said that they may have been the best scones he has ever tasted. A definite recommend to make again."

MY REVIEW
angelasandoval User ID: 2401339 11548
Reviewed Apr. 10, 2011

"A nice tender scone but we would have liked them if they'd been just a little sweeter. And next time I'll probably double the amount of fruit too."

Loading Image