Breads

Apricot Cranberry Scones

Name: Apricot Cranberry Scones
Yield: 8

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

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.