Ingredients for Triple Fruit Scones
- All Purpose Flour
- Toasted Wheat Germ
- Natural Bran
- 1/3 cup granulated sugar + 1 tablespoon granulated sugar (for sprinkling)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted margarine
- Dried Apricot
- Dried Sweetened Cranberries
- Low Fat Buttermilk
- 1 teaspoon orange zest
- 1 large egg
- 1 large egg white
- Cooking Spray
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How to Make Triple Fruit Scones
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup wheat germ, 1/4 cup bran, 1/3 cup granulated sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted margarine using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 1 cup dried apricots, chopped, and 1 cup dried cranberries.
- In a separate bowl, whisk together 1 cup buttermilk, 1 teaspoon orange zest, 1 large egg, and 1 large egg white.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead 4 times.
- Pat the dough into a 12 x 6-inch rectangle.
- Cut the rectangle into 8 squares, then cut each square in half diagonally to create 16 triangles.
- Place the scones onto the prepared baking sheet.
- Sprinkle with 1 tablespoon granulated sugar.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly on the baking sheet before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
35g
Fat
4g
Carbs
8g
