Fruit and Nut Scones
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.
Ingredients
- 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
Method
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.
