For the Scones You'll Need: 2.5 cups flour, 2 Tbsp white sugar, 4 tsp baking powder, 1/4 tsp salt, pinch nutmeg, 1/3 cup unsalted butter (cut into pieces), 2 Tbsp unsalted butter (melted), 2 eggs (beaten), 3/4 cup whole milk, 1/4 cup dried apricots (diced), 1/4 cup dried cranberries (diced), 1 egg (for egg wash on tops of scones), 1/4 cup raw sugar, orange glaze topping (recipe below)
How to Make: In a medium bowl combine your flour, sugar, baking powder, salt and nutmeg. With a pastry blender, mix the dry ingredients with 1/3 cup butter until it looks like coarse crumbs. Make a well in the center of the bowl and set it aside. In a separate medium bowl, combine the 2 Tbsp melted butter, 2 eggs, milk and dried fruits. Add the wet ingredients to the dry ingredients and mix together with a fork until it's all incorporated. Place dough on a floured surface. Knead dough about 10-12 times (dough should be almost smooth). Roll into an 8" circular shape. Cut dough into eight even wedges. Place the scones on a cookie sheet (about 1-2" apart). Brush with the egg wash and evenly sprinkle with the raw sugar. Bake for 13-14 minutes in a 400 degree F oven. Serve warm for breakfast or serve with ice cream or whipped cream for dessert.
Orange Glaze Ingredients: 1/2 cup powdered sugar, 1 Tbsp milk, 1/2 tsp fresh orange zest, 1 Tbsp fresh orange juice or orange liqueur.
How to Prepare Glaze: Combine powdered sugar, orange zest, milk and orange juice or liqueur. Mix well until you have your desired consistency. If you want it thicker, add more powdered sugar. If you want it thinner, add a bit more milk. Place scones on a cooling rack with wax paper underneath. Drizzle glaze over scones. Let set for 20 minutes. Serve.
Note, for a "low-fat" version, you can use a low-fat butter substitute, wherever you see "butter" in the recipe.
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