Triple-Fruit Scones

Name: Triple-Fruit Scones
Ingredients: 3 cups all-purpose flour; 1/3 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 6 tablespoons chilled stick margarine or butter; 1/3 cup chopped dried apricots; 1/3 cup sweetened dried cranberries (such as Craisins); 3/4 cup low-fat buttermilk; 2 teaspoons grated orange rind; 1 large egg; 1 large egg white; Cooking spray; 1 tablespoon sugar

14 ingredients

3 steps

Ingredients

3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled stick margarine or butter
1/3 cup chopped dried apricots
1/3 cup sweetened dried cranberries (such as Craisins)
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

Preheat oven to 400°.
2

Lightly spoon flour 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. Stir in apricots and cranberries. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
3

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray. Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm.