Dried-Fruit Scones

By es123

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

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

Preparation

Step 1

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.