A healthy version of traditional scones, serve with butter and/or preserves. Watch the video or check out the recipe below.
scones with nuts, seeds and dried fruit
A recipe from RealFoodRealIngredients.com
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter
- 1 cup heavy or whipping cream plus extra for glazing
- 2 teaspoons orange zest
- 1 cup of almonds lightly roasted and chopped.
- 3/4 cup dried blueberries
- 3/4 cup dried cranberries
- 1/2 cup dried cherries
- 1/2 cup raisins
- 1/2 cup pumpkin seeds coarsely chopped.
- 1/2 cup chopped walnuts
- 1 tablespoon granulated sugar.
Instructions
- Combine flour, baking powder and salt.
- Chop butter into small cubes.
- Cut butter into flour mixture until butter is in small pea sized pieces (this can be done in a kitchen aid with the paddle mixer or by hand with a fork or pastry cutter), mix in cream until just combined.
- Carefully add remaining ingredients, excluding 1/4 cup each of the pumpkin seeds and walnuts and the sugar.
- Divide dough into 2 balls on 2 pieces of saran wrap, flatten slightly - to about 2" high rounds, wrap and chill for at least 1 hour. Preheat oven to 400F.
- Mix remaining pumpkin seeds, walnuts and sugar together in a bowl.
- Remove scone mixture from the fridge, cut each round into 6 triangles. brush with a little cream and dip the triangles into the walnut mixture, pressing to coat.
- Bake on a cookie sheet covered with parchment paper, for around 15 to 20 minutes, until golden brown.
- Cool before serving.