Fruity Scones

Bake these delicious scones using dried fruits bits – ready in just 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 14
 

Ingredients

3 1/4
cups all-purpose flour
4
tablespoons sugar
2
teaspoons baking soda
1
teaspoon cream of tartar
1
teaspoon salt
1
tablespoon grated orange peel
6
tablespoons margarine or butter
1
(6-oz.) pkg. (1 1/4 cups) dried fruit bits
1
to 1 1/4 cups milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Lightly grease cookie sheets. In large bowl, combine flour, 3 tablespoons of the sugar, baking soda, cream of tartar, salt and orange peel; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in dried fruit bits. Add milk; stir just until dry ingredients are moistened.
  • 2 On lightly floured surface, gently knead dough 10 times. Roll or pat dough to 3/4-inch thickness. Cut out scones with floured 3-inch round cutter; place 2 inches apart on greased cookie sheets. Sprinkle remaining 1 tablespoon sugar evenly over scones.
  • 3 Bake at 425°F. for 7 to 12 minutes or until light golden brown. Serve warm.
  • 1 Heat oven to 425°F. Lightly grease cookie sheets. In large bowl, combine flour, 3 tablespoons of the sugar, baking soda, cream of tartar, salt and orange peel; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in dried fruit bits. Add milk; stir just until dry ingredients are moistened.
  • 2 On lightly floured surface, gently knead dough 10 times. Roll or pat dough to 3/4-inch thickness. Cut out scones with floured 3-inch round cutter; place 2 inches apart on greased cookie sheets. Sprinkle remaining 1 tablespoon sugar evenly over scones.
  • 3 Bake at 425°F. for 7 to 12 minutes or until light golden brown. Serve warm.

EXPERT TIPS

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Expert Tips

Cream of tartar plus baking soda, the principal ingredients in commercial baking powders, undergo a chemical reaction when they come in contact wth moisture: They produce carbon dioxide gas, which leaves dough. In recipes that call for beaten egg whites, a bit of cream of tartar added midway during beating will help stabilize the peaks os they don't deflate.

A sharp-edged cookie cutter or biscuit cutter works best for shaping the dough. A drinking glass or other cutter with rounded edges will compress the sides of the scones and inhibit proper rising.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
210
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
400mg
400%;
% Daily Value*:
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.