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.








  • 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


  • 1

    Preheat oven to 425°F.

  • 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

    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

    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.

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