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Fruity Scones

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone

Calories: 210
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 1g 5%
Cholesterol: 0mg; 0%
Sodium: 400mg; 17%
Dietary Fiber 2g 8%

% 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.

Comments + Recipe Twists

Pillsbury

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