Triple-Fruit Scones

April 16, 2010

I 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.

Triple-Fruit Scones

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


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.



  1. 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!!!!

  2. 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!

  3. 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).

  4. 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!

  5. These look fantastic! I love scones and wouldn’t feel as guilty eating them if they were lighter.

  6. 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.

  7. 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!

  8. 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!

  9. Yummy scones and I love that there is so much fruit in the recipe.


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