Apricot Cranberry Scones

Apricot Cranberry Scones

Colorful bits of apricots, sweetened dried cranberries and chopped pecans in a flaky buttery scone makes any breakfast, tea or brunch, special.

Ingredients

  1. 2 cups all purpose flour
  2. 1/3 cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. 1/3 cup Challenge Unsalted Butter
  6. ½ cup buttermilk
  7. 1 large egg
  8. ¼ cup dried sweetened cranberries
  9. ¼ cup chopped dried apricots (or ½ cup chopped fresh apricots)
  10. ¼ cup chopped pecans (optional)
  11. 1 Tablespoon buttermilk

Directions

  1. Step 1

    Preheat oven to 425°F.

  2. Step 2

    Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Whisk egg with buttermilk.

  3. Step 3

    Whisk egg with buttermilk. Create a well in dry ingredients and add egg mixture, stir just until moistened. Stir in cranberries, apricots and nuts.

  4. Step 4

    Turn dough onto floured surface and shape into 8-inch circle, approximately ¾-inch thick. Cut into eight wedges and place on a nonstick or buttered baking sheet. Brush with buttermilk. Bake 15-18 minutes or until golden brown. Serve warm.

Source: Challenge Home Economist

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