Triple-Fruit Scones Recipe

Name: Triple-Fruit Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Stir in apricots and cranberries.
3
Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
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
Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper.
6
Cut each square into 2 triangles; place on a baking sheet coated with cooking spray.
7
Sprinkle with 1 tablespoon sugar; bake at 400u00b0 for 12 minutes or until golden. Serve warm. Enjoy!

884

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 16 ingredients. The key ingredients include: 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, and more.

Yes, Triple-Fruit Scones falls under the Baking & Desserts 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!

Triple-Fruit Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions