Fruit and Nut Scones Recipe
- Cook Time: 40 Minutes
- Yield: 8 scones
- This recipes uses dried cranberries and apricots but any dried fruit - raisins, cherries, blueberries or dates can be substituted.
Ingredients
- 1/2 cup chopped, dried apricots
- 1/2 cup dried cranberries
- 2 cup all-purpose flour
- 1/2 cup + 2 teaspoons sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter OR margarine
- 2 eggs
- 1/3 cup whipping cream
- 1 tsp Pure Vanilla Extract
- 1/3 cup toasted slivered almonds
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
Directions
- Steep apricots and cranberries in 1/2 cup hot tap water in a small bowl for 30 minutes; drain and reserve.
- Combine flour, 1/4 cup sugar, baking powder and salt in a large bowl.
- Cut butter into flour mixture until crumbly; make a well in center.
- Separate one egg; reserve egg white.
- Lightly beat egg yolk and one whole egg into cream and vanilla; pour into well.
- Stir with fork until dough cleans sides of bowl.
- Stir in drained fruits and almonds.
- Knead dough about 10 times.
- Pat dough into 6 1/2-inch diameter circle.
- Cut circle into 8 wedges; place 1 inch apart on ungreased baking sheet.
- Lightly beat reserved egg white; brush on dough.
- Combine remaining sugar with cinnamon and nutmeg; sprinkle on dough.
- Bake at 400 F for 20 minutes or until done.
- Serve warm.
