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Fruit and Nut Scones

  • Beginner
  • 8 scones
  • 35 min
Baking Success Or Baking Mess


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


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 400° F for 20 minutes or until done. Serve warm.

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