Rating: 4.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6

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.

Recipe by Cooking Light April 1998

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Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris

Recipe Summary

Yield:
16 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

170 calories; calories from fat 27%; fat 5.1g; saturated fat 1.1g; mono fat 2.1g; poly fat 1.5g; protein 3.6g; carbohydrates 27.6g; fiber 0.8g; cholesterol 14mg; iron 1.4mg; sodium 142mg; calcium 74mg.
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