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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 5.0 g
  • Cholesterol: 25.3 mg
  • Sodium: 218.7 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Triple Fruit Scones calories by ingredient
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Triple Fruit Scones

Submitted by: LIBBYGEO

Introduction

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.


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.



Number of Servings: 16

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

Preheat oven to 400.

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 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.



CALORIES 170 (27% from fat); FAT 5.1g (sat 1.1g,mono 2.1g,poly 1.5g); IRON 1.4mg; CHOLESTEROL 14mg; CALCIUM 74mg; CARBOHYDRATE 27.6g; SODIUM 142mg; PROTEIN 3.6g; FIBER 0.8g



Number of Servings: 16

Recipe submitted by SparkPeople user LIBBYGEO.






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