
Breads
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.

Servings
8
Level
Easy
Ingredients
- 2 cups all purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup Challenge Unsalted Butter
- ½ cup buttermilk
- 1 large egg
- ¼ cup dried sweetened cranberries
- ¼ cup chopped dried apricots (or ½ cup chopped fresh apricots)
- ¼ cup chopped pecans (optional)
- 1 Tablespoon buttermilk
Directions
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1Preheat oven to 425°F.
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2Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Whisk egg with buttermilk.
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3Whisk egg with buttermilk. Create a well in dry ingredients and add egg mixture, stir just until moistened. Stir in cranberries, apricots and nuts.
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4Turn 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.