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.

Prep

Cook

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

  • 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.

More Recipes

Where to Buy

Enter your zip code to find Challenge products near you.

Map Pin
Challenge Butter

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.