Recipes > Fruit and Nut Scones

Fruit and Nut Scones

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


8 scones

Total Time


Bake Time

20 minutes



1/2 cup chopped, dried apricots

1/2 cup dried cranberries

2 cups all-purpose flour

1/2 cup + 2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup butter OR margarine

2 eggs

1/3 cup whipping cream

1 teaspoon vanilla extract, pure

1/3 cup toasted slivered almonds

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Nutmeg


Steep apricots and cranberries in 1/2 cup hot tap water in a small bowl for 30 minutes; drain and reserve.

Combine flour, 1/4 cup sugar, baking powder and salt in a large bowl. Cut butter into flour mixture until crumbly; make a well in center. Separate one egg; reserve egg white. Lightly beat egg yolk and one whole egg into cream and vanilla; pour into well. Stir with fork until dough cleans sides of bowl. Stir in drained fruits and almonds.

Knead dough about 10 times. Pat dough into 6 1/2-inch diameter circle. Cut circle into 8 wedges; place 1 inch apart on ungreased baking sheet. Lightly beat reserved egg white; brush on dough. Combine remaining sugar with cinnamon and nutmeg; sprinkle on dough. Bake at 400º F for 20 minutes or until done. Serve warm.


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