These dried fruit scones are deliciously flaky and tender with bright orange flavor and pops of dried cranberries, apricot, and orange rinds. Dried Fruit Scones make a simple breakfast option, a great addition to breakfast and brunch, or even an easy on-the-go snack.
I love making these scones all year around. It is so cheerful and tastes absolutely like a fancy tea party and can be perfect for your little treat Sunday afternoon tea, or you can enjoy them with your favorite cup of drink.
- Preheat the oven to 375°F and line a baking tray with parchment paper.
- Sift the flour, sugar, baking powder, and salt into a large bowl. Stir in the orange zest. Rub the frozen butter against the largest grating surface on a box grater or other cheese grater, catching the shreds in a bowl. Mix the butter with flour mixture until is rough and crumbly
- In a separate bowl, whisk the cream, milk, egg, and vanilla together. Add this to the flour mixture and stir to bring the dough together, turning it out onto a work surface to complete bringing it together with your hands.
- Flatten the dough out, press the cranberries into the dough, fold it over, and flatten it out a few times to incorporate all the cranberries into your dough.
- Shape the dough into about a 10-inches disc. Cut the disc into eight wedges and place them on the prepared baking tray, leaving a few inches between them.
- Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.