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Triple-Fruit Scones

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris
Yield 16 servings (serving size: 1 scone)
Dried cranberries and apricots, as well as orange rind, give these scones a sweet, tart flavor. But you can mix and match any dried fruits to create your own fruit scone.

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 chilled stick margarine or butter
  • 1/3 cup chopped dried apricots
  • 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
  • Cooking spray
  • 1 tablespoon sugar

Nutrition Information

  • calories 170
  • caloriesfromfat 27 %
  • fat 5.1 g
  • satfat 1.1 g
  • monofat 2.1 g
  • polyfat 1.5 g
  • protein 3.6 g
  • carbohydrate 27.6 g
  • fiber 0.8 g
  • cholesterol 14 mg
  • iron 1.4 mg
  • sodium 142 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.