Dried-Fruit Scones

A healthy pastry recipe from chef Joanne Cheng at Flour Bakery + Cafe. Recipe from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
Dried-Fruit Scones
Dried-Fruit Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups all-purpose flour

  • 1/3

    cup sugar

  • 1

    tablespoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    cup raisins

  • 1/4

    cup golden raisins

  • 1/4

    cup dried apricots, chopped

  • 1/4

    cup dried apple, chopped

  • 1/4

    cup dried cranberries

  • 1/4

    cup crystallized ginger, chopped

  • 1/2

    cup fresh or frozen cranberries or blueberries, chopped

  • 2

    eggs

  • 1/2

    cup nonfat plain yogurt

  • 1/2

    cup buttermilk

  • 1/4

    cup vegetable oil

  • 1 1/2

    cups confectioners' sugar, sifted

  • 2

    tablespoons water

  • 1/4

    teaspoon vanilla extract

Directions

Position a rack in the center of the oven and heat oven to 350 degrees. In a medium bowl, mix together all dry ingredients. Add dried and fresh or frozen fruit; mix to evenly distribute fruit. In a small bowl, whisk together eggs, yogurt, buttermilk, and vegetable oil until well combined and smooth. Pour the wet ingredients into the dry and, using a wooden spoon or spatula, fold all ingredients together until all the dry is mixed in and mixture becomes a soft dough. Use a 1/2-cup measuring cup to scoop out scant 1/2-cup rounds of dough and place on a greased or parchment-lined cookie sheet. Bake in 350-degree oven until golden brown and firm, 40 to 45 minutes. Meanwhile, make the vanilla glaze: In a small bowl, whisk together confectioners' sugar, water, and vanilla extract until smooth. Remove scones from oven and let cool to room temperature. Drizzle glaze over scones with a spoon; let set for 10 to 15 minutes. Best served the day they are baked, but may be stored in an airtight container for a day.

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