review: triple fruit scones

[laurenc]

I know thse have been posted several times before, but I made them this morning for breakfast and I had to let everyone know that they were a huge hit. There were a few people at breakfast who frowned when I said we were having scones because they said that they really don't like scones because they tend to be dry and heavy - well not these! They were wonderfully moist and flavorful. I served them with strawberry and apricot preserves and they were gobbled right up.

[ellielk]

What issue is this from?

[Kristilyn1]

I don't have the recipe on my computer, sorry! But I have to say seeing this thread over the weekend, reminded me of these and I made them last night and brought into work--they are yummy!

Kristi

[SandyM]

Here's the recipe:

Triple-Fruit Scones

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : April '98 Desserts

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/butter
1/3 cup chopped dried apricots
1/3 cup sweetened dried cranberries
3/4 cup low-fat buttermilk
2 teaspoons grated orange rind
1 large egg
1 large egg white
Cooking spray
1 tablespoon sugar

Preheat oven to 400º.

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.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 × 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 400º for 12 minutes or until golden. Serve warm.

Serving Size: 1 scone

Per serving: 159 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g Protein; 25g Carbohydrate; 24mg Cholesterol; 227mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Dried cranberries and apricots, as well as orange rind, give these scones a sweet, tart flavor. But you can mix and match any dried fruits to create your own fruit scone.