3     


 

Fruit and Nut Scones

           
 
This recipe uses dried cranberries and apricots but any dried fruit - raisins, cherries, blueberries or dates can be substituted.
 
 
Easy Serves
SKILL LEVEL 8 scones
 
 
Fleischmann's®
 
 
Ingredients
 
1/2 cup chopped, dried apricots
1/2 cup dried cranberries
2 cups all-purpose flour
1/2 cup + 2 teaspoons sugar
2 teaspoons Fleischmann's® Baking Powder
1/2 teaspoon salt
1/4 cup butter OR margarine
2 eggs
1/3 cup whipping cream
1 teaspoon pure vanilla extract
1/3 cup toasted slivered almonds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
 
 
 
 
Instructions
 

Steep apricots and cranberries in 1/2 cup hot tap water in a small bowl for 30 minutes; drain and reserve.

Combine flour, 1/4 cup sugar, baking powder and salt in a large bowl. Cut butter into flour mixture until crumbly; make a well in center. Separate one egg; reserve egg white. Lightly beat egg yolk and one whole egg into cream and vanilla; pour into well. Stir with fork until dough cleans sides of bowl. Stir in drained fruits and almonds.

Knead dough about 10 times. Pat dough into 6 1/2-inch diameter circle. Cut circle into 8 wedges; place 1 inch apart on ungreased baking sheet. Lightly beat reserved egg white; brush on dough. Combine remaining sugar with cinnamon and nutmeg; sprinkle on dough. Bake at 400º F for 20 minutes or until done. Serve warm.

 
Total Time
 
Bake Time 20 minutes
 
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
 
Calories  
Fat / Lipides   g
Saturated / saturés   g
 
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
 
Cholesterol / Cholestérol   mg
 
Protein / Protéins   mg
 
Sodium   mg
 
Potassium   mg
 
Calcium   mg
 
Iron / Fer   mg
 
 

LEAVE A review

 

 

To comment on a recipe, please login or register.

 


 
Be the first to get new recipes, tips and videos.
Be the first to get new recipes, tips and videos.
 

Related Recipes