1/3 cup sweetened dried cranberries (such as Craisins)
3/4 cup low-fat buttermilk
2 teaspoons grated orange rind
1 large egg
1 large egg white
1 tablespoon sugar
How to Make It
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots and cranberries. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray. Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm.
I had some dried fruit compote to use up, so I subbed 1c. of this for the dried fruit and sugar in the recipe. I also used whole-grain flour, rendered bacon fat instead of butter and homemade cream cheese (from separated raw milk) in place of the buttermilk, and omitted the orange rind. The consistency of the dough was just right, and it easily patted out to be cut into triangles with just a dusting of flour on my cutting board. I did have to bake the scones an extra 3 minutes. I don't often make scones but these turned out well; and this recipe could serve as a starting point the next time I have ingredients to use up.
I've been making this recipe since it was published, in fact it was my first attempt at making scones. We love it, and I've experimented with various fruits over the years - just took a batch out of the oven made with whole buttermilk and two eggs, golden raisins, dried cranberries and blood orange peel with a dash of King Arthur Flour's Fiori di Sicilia flavoring (vanilla and citrus - amazing!) and I think it's my best batch yet! Fattier, too, but for breakfast I'm okay with that - I also subbed in about 3/4 cup white wheat flour to make these a bit more filling for breakfast. Highly recommended!
Made these tonigth....soooo good, and so easy to make. Used coconut oil in place of butter and used slivered almonds and dried blueberries for the fruit and used lemon zest for the zest as recommended by another reviewer - Lemon Blueberry Almond Scones. I baked for 15 mins, but I live at very high altitude. Really delicious. Will make again for sure.
If these scones are dry and tasteless, you did something wrong. I have been making these scones for many years and they are always a hit. I served them at a "high tea" and my friends preferred these scones to ones I served made by a local bakery. I have also tried lemon rind/juice and dried blueberries and dried apples and raisins with cinnamon. I make mine in a food processor and carefully roll them out and cut them to size. The dough is very sticky. Do not add much flour when you roll them out.
I have been making this scone recipe for years and it is one of my favorites. I was wondering if anyone has tried shaping and freezing the dough ahead of time and if they are as good. Did you use the same oven temp?
I made this recipe last year and gave a Christmas presents, it was a hit! My only note would be that I experiment with the fruit. Some of my favorites have been Lemon Blueberry Almond and Cinnamon Cranberry Orange.
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