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Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Photo by: Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris

Triple-Fruit Scones

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.

Cooking Light APRIL 1998

  • Yield: 16 servings (serving size: 1 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

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.

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 27%
  • Fat: 5.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 3.6g
  • Carbohydrate: 27.6g
  • Fiber: 0.8g
  • Cholesterol: 14mg
  • Iron: 1.4mg
  • Sodium: 142mg
  • Calcium: 74mg
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Triple-Fruit Scones recipe

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