Apricot Cranberry Scones

Colorful bits of apricots, sweetened dried cranberries, and chopped pecans buried in flaky buttermilk scones make any breakfast, tea, or brunch extra special.

Love it!
2.2k
2245
Apricot Cranberry Scones
  1. 2 cups all purpose flour
  2. ⅓ 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
  1. 1

    Preheat oven to 425°F.

  2. 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. 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. 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

Comments

Author

Filtered HTML

  • Lines and paragraphs break automatically.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <ul> <ol> <li> <div> <blockquote> <h3> <h4> <h6> <p> <br>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.