Ingredients
Scale
- 2 1/4 cups (285 g) all-purpose flour (or half whole wheat)
- 1/4 cup (50 g) granulated sugar (or coconut sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut into pieces
- 3/4 cup (about 110 g) mixed dried fruits (currants, raisins, candied citrus peel)
- 2 large eggs, lightly beaten
- 1/2 cup (120 ml) milk or buttermilk (use low-fat for lighter option)
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon ground cinnamon or mixed spice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, salt, and spice in a large bowl.
- Cut the cold butter into the dry mix until it resembles coarse crumbs.
- Stir in the dried fruits evenly.
- Whisk the eggs, milk, and vanilla in a small bowl. Pour the wet mix into the dry mix.
- Stir gently until the dough just comes together; it should be slightly shaggy.
- Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
- Cut the circle into 8 wedges and place on the baking sheet.
- Brush the tops with a little milk and sprinkle with extra dried fruit bits.
- Bake for 15–18 minutes until golden and a toothpick comes out clean.
- Cool on a rack for 10 minutes before serving.
Notes
Serve warm or at room temperature. For added protein, serve with Greek yogurt or nut butter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 7g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: scones, fruitcake, baking, quick snack, breakfast