- 3 cups all-purpose flour
- 3/4 cup = 2 Tbsp. sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons chilled butter
- 1/3 cup chopped dried apricots
- 1/3 cup dried cranberries (such as Craisins; Dried cherries work well too)
- 3/4 cup low-fat buttermilk
- 2 Tbsp. grated orange rind (you can also add some lemon zest to freshen it up even more)
- 1 large egg
- 2 large egg whites, divided
- Cooking spray
- Preheat oven to 400°.
- Whisk one egg white in a small dish for egg washing top of biscuit.
- Combine flour, 3/4 cup sugar, baking powder, baking soda, and salt in a food processor or bowl.
- Pulse or cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Stir in apricots and cranberries.
- Combine buttermilk, orange rind, egg, and 1 egg white; add to flour mixture, stirring just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle. ( I used my Demarle ROUL'PAT. Its just like the SILPAT but for rolling out dough...IT DOESN'T STICK...EVER!)
- Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper. Cut each square into 2 triangles.
- You may also use your favorite size biscuit cutter to form circular scones.
- Place on a baking sheet coated with cooking spray (or use your SILPAT, NO cooking spray needed).
- Brush top of scone with reserved egg white.
- Sprinkle with remaining sugar; bake at 400° for 12 minutes or until golden.
- Serve warm with clotted cream and preserves.
I also make these in bite- sized pieces for my kids. Its a great snack.