Dried fruits Scones

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.

• Difficulty: Easy
• Category: Breakfast
• Cuisine: American

Ingredients

• 2 cup all-purpose flour
• 1/3 cup sugar
• 1/4 tsp salt
• 1 tsp finely grated orange zest
• 1/2 cup cold unsalted butter (grated)
• 1/2 cup heavy cream
• 1/4 cup cups full fat milk (plus extra for brushing)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup dried appricot
• 1/4 cup orange rinds (optional)

Instructions

1. Preheat the oven to 375°F and line a baking tray with parchment paper.
2. 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
3. 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.
4. 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.
5. 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.
6. 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.