Fruity Breakfast Scones Recipe

Name: Fruity Breakfast Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup oats (quick or old fashioned, uncooked); ¼ cup sugar; 1 tablespoon sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon grated lemon rind; 1 teaspoon ground ginger; ¼ teaspoon salt; 4 tablespoons butter, chilled; ½ cup dried cranberries; ½ cup dried apricot; ¼ cup golden raisin; ⅔ cup low-fat buttermilk; 1 egg, partially beaten

Servings: persons

1 ½ cups all-purpose flour
1 cup oats (quick or old fashioned, uncooked)
¼ cup sugar
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon grated lemon rind
1 teaspoon ground ginger
¼ teaspoon salt
4 tablespoons butter, chilled
½ cup dried cranberries
½ cup dried apricot
¼ cup golden raisin
⅔ cup low-fat buttermilk
1 egg, partially beaten

1
Preheat oven to 400 degrees.
2
Lightly spray cookie sheet with cooking spray.
3
In a large bowl combine flour, oats,1/4 cup sugar, baking powder, lemon peel, ginger, baking soda and salt; mix well.
4
Cut butter with 2 knives until mixture resembles coarse crumbs.
5
Stir in dried fruits.Combine buttermilk and egg then add to mix; mix with fork just until dry ingredients are moistened.
6
Transfer dough to cookie sheet.
7
Pat into an 8 inch circle about 3/4 inch thick.
8
Sprinkle with remaining sugar.
9
Cut into 10 wedges with a sharp knife; separate wedges slightly.
10
Bake 12-14 minutes or until golden brown.
11
Separate wedges and transfer to cooling rack.
12
Serve warm.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 cup oats (quick or old fashioned, uncooked), ¼ cup sugar, 1 tablespoon sugar, and more.

Yes, Fruity Breakfast Scones falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruity Breakfast Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions