Triple-Fruit Scones

Triple-Fruit Scones Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris
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.

Yield:

16 servings (serving size: 1 scone)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

April 1998
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