Cranberry Apricot Scones

Nothing says ‘tea party’ more than scones.  For a recent tea party, I altered’s  Simple Scone Recipe to make these fun cranberry apricot scones.  They were delicious!  Try serving them with raspberry preserves and clotted cream to make it a little more traditional.

Cranberry Apriocot Scones

Photo compliments of Pridmoria.


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots
  • 1/2 cup sour cream
  • 1 large egg
  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda & salt.
  3. Cut butter into small cubes.  With a pastry cutter (or your hands!) work butter into flour mixture until the butter is well incorporated.
  4. Add dried fruit and mix into flour mixture.
  5. Blend sour cream and egg in a small bowl.
  6. Add sour cream mixture to flour mixture and stir until combined. Slightly kneed dough and form a ball with your hands.
  7. Dump dough ball onto a floured surface and roll to 3/4 inch thickness.  With a glass or cookie cutter, cut out 3 1/2 inch circles.  Place on a greased cookie sheet 1-2 inches apart.  Bake until lightly golden–approximately 15 minutes.

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