Triple-Fruit Scones
April 16, 2010I made these scones years ago and then forgot about them. After making them again, I can guarantee that I won’t let years pass before the next time I make them! The recipe is from Cooking Light, so they are not as decadent as some scone recipes, but that’s part of what I like. They’re just sweet enough from the fruit and the sprinkling of raw sugar on top. Delicious.
What makes them triple-fruit? Some of my favorites: dried apricots, dried cranberries, and orange rind. I liked these plain. Then I had one with jam and loved it. Then I started thinking about how good they’d be with lemon curd. No clotted cream though; the Cooking Light police would come to get me.
The recipe is here on MyRecipes.com. Take a look at the comments on the recipe link for suggestions for other fruit combinations.
Triple-Fruit Scones
from Cooking Light
- 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 (I used unsalted butter)
- 1/3 cup chopped dried apricots
- 1/3 cup sweetened dried cranberries
- 3/4 cup low-fat buttermilk
- 2 teaspoons grated orange rind
- 1 large egg
- 1 large egg white
- 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 butter 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 lined with a silicone mat or parchment or coated with cooking spray. Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm.
These looks SO delicious! And I bet the apricots were really nice in there!
Do you know, I’ve NEVER had clotted cream-didn’t even know what it was until recently.
These look absolutely beautiful-it’s awesome that Cooking Light can give you a great scone recipe!!!!
Cooking Light has some really great recipes, I really need to open my issues more often and cook from them. These would make a fabulous breakfast!
Wow, those look like perfect scones! Kudos to you for finding a lighter scone recipe, they usually have so much butter and cream (which I suppose is why they’re so yummy).
These look delightful, Jill. Love the idea of dried fruits in them b/c I always have dried fruits on hand, something nice and refreshing for wintertime when fresh fruits are scare. Stealing this recipe, thanks!
These look fantastic! I love scones and wouldn’t feel as guilty eating them if they were lighter.
I love love love baking and eating scones. These look wonderful and I haven’t made scones in awhile. I think I”ll make these.
How funny – I’ve been on a scone-baking binge lately! These look great – love the addition of dried fruit, especially ones that I have on hand (apricots) and cranberries! Thanks for sharing this Jill!
How funny – I’ve been on a scone-baking binge lately! These look great – love the addition of dried fruit, especially ones that I have on hand (apricots) and cranberries! Thanks for sharing this Jill!
Yummy scones and I love that there is so much fruit in the recipe.