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Fruit and Nut Scones

Fruit and Nut Scones

Fruit and Nut Scones

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 40 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8 scones

This recipes uses dried cranberries and apricots but any dried fruit - raisins, cherries, blueberries or dates can be substituted.

Ingredients

  • ½ c. chopped, dried apricots
  • ½ c. dried cranberries
  • 2 c. all-purpose flour
  • ½ c. + 2 teaspoons sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¼ c. butter OR margarine
  • 2 eggs
  • 13 c. whipping cream
  • 1 tsp. Pure Vanilla Extract
  • 13 c. toasted slivered almonds
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg

Directions

  1. Steep apricots and cranberries in 1/2 cup hot tap water in a small bowl for 30 minutes; drain and reserve.
  2. Combine flour, 1/4 cup sugar, baking powder and salt in a large bowl.
  3. Cut butter into flour mixture until crumbly; make a well in center.
  4. Separate one egg; reserve egg white.
  5. Lightly beat egg yolk and one whole egg into cream and vanilla; pour into well.
  6. Stir with fork until dough cleans sides of bowl.
  7. Stir in drained fruits and almonds.
  8. Knead dough about 10 times.
  9. Pat dough into 6 1/2-inch diameter circle.
  10. Cut circle into 8 wedges; place 1 inch apart on ungreased baking sheet.
  11. Lightly beat reserved egg white; brush on dough.
  12. Combine remaining sugar with cinnamon and nutmeg; sprinkle on dough.
  13. Bake at 400 F for 20 minutes or until done.
  14. Serve warm.