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Triple-Fruit Scones

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“An Irish recipe adapted from Cooking Light! Posted for the Zaar World Tour. Great for breakfast, lunch, or dessert!”
READY IN:
30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly spoon flour, wheat germ and bran into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal(I usually do this with my fingers).
  2. Stir in apricots and cranberries.
  3. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
  4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle.
  5. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper.
  6. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray.
  7. Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm. Enjoy!

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