Triple-Fruit Scones

  • birksoc222 Posted: 11/23/08
    Worthy of a Special Occasion

    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.

  • VaBelle35 Posted: 12/19/10
    Worthy of a Special Occasion

    I've been making this recipe since it was published in 1998. I sometimes will use a combination of Land O'Lakes Light Butter and regular butter to lower the fat. These freeze well, too.

  • greenfields Posted: 10/25/10
    Worthy of a Special Occasion

    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?

  • Patsobie Posted: 03/28/11
    Worthy of a Special Occasion

    Dry, tasteless, not worth the effort

  • GrandmareF Posted: 10/10/12
    Worthy of a Special Occasion

    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.

  • Rikked Posted: 04/12/14
    Worthy of a Special Occasion

    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.


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