Triple-Fruit Scones

16 ingredients
7 steps

Ingredients

  • 2 1/2 cups all-purpose flour (or 3 cups flour and eliminate the wheat germ and bran)
  • 1/4 cup toasted wheat germ (see above)
  • 1/4 cup natural bran (see above)
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons chilled stick margarine or 6 tablespoons butter
  • 1/3 cup chopped dried apricot
  • 1/3 cup dried sweetened cranberries
  • 3/4 cup low-fat buttermilk
  • 2 teaspoons grated orange rind
  • 1 large egg
  • 1 large egg white
  • cooking spray
  • 1 tablespoon sugar

Directions

  1. 1
    Lightly spoon flour, wheat germ and bran into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal(I usually do this with my fingers).
  2. 2
    Stir in apricots and cranberries.
  3. 3
    Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
  4. 4
    Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle.
  5. 5
    Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper.
  6. 6
    Cut each square into 2 triangles; place on a baking sheet coated with cooking spray.
  7. 7
    Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm. Enjoy!

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