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Festive Fruited Scones

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 scones


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


  • In a large bowl, combine the flour, sugar, baking powder, baking sods and salt. Cut in butter until the mixture resembles fine crumbs. Add fruit and orange zest. Stir in buttermilk until a soft dough forms.
  • Turn onto a floured surface; 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.
Nutrition Facts
1 each: 154 calories, 4g fat (2g saturated fat), 10mg cholesterol, 266mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 3g protein.
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Average Rating:
  • Travale
    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.

  • angelasandoval
    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.

  • tneske
    Aug 3, 2006

    No comment left