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Biscuits, Scones

Fruit and Nut Scones

recipe-fruit-and-nut-scones-1

Cook Time: 40 Minutes

Yield: 8 scones

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Ingredients

  • 1/2 C. chopped, dried apricots
  • 1/2 C. dried cranberries
  • 2 C. all-purpose flour
  • 1/2 C. + 2 tsp. sugar
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1/4 C. butter OR margarine
  • 2 eggs
  • 1/3 C. whipping cream
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/3 C. toasted slivered almonds
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon,
  • 1/2 tsp. Spice Islands® Ground Nutmeg

Directions

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

Fruit and Nut Scones

recipe-fruit-and-nut-scones-1

Cook Time: 40 Minutes

Yield: 8 scones

Ingredients

  • 1/2 C. chopped, dried apricots
  • 1/2 C. dried cranberries
  • 2 C. all-purpose flour
  • 1/2 C. + 2 tsp. sugar
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1/4 C. butter OR margarine
  • 2 eggs
  • 1/3 C. whipping cream
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/3 C. toasted slivered almonds
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon,
  • 1/2 tsp. Spice Islands® Ground Nutmeg

Directions

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

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