Description
This is a lighter scone version that goes well with a warm drink in the morning and is an easy recipe for kids to try.
Ingredients
- 2 cups all-purpose flour
- ½ cup orange-cranberry muffin mix (such as Krusteaz®)
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 5 tablespoons butter, chilled and diced
- 1 apple, diced
- ⅓ cup sweetened dried cranberries (such as Craisins®)
- ¾ cup half-and-half
- 1 egg
- 1 egg white
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Whisk flour
- muffin mix
- brown sugar
- baking powder
- nutmeg
- and salt together in a bowl. Cut butter into flour mixture using a pastry blender or fork until it resembles coarse crumbs.
- Combine apple and dried cranberries together in a bowl; mix into flour mixture.
- Beat half-and-half and egg together in a bowl until frothy; slowly stir into flour mixture using a rubber spatula until dough forms. Knead dough 4 to 5 times. Roll dough into a rectangle onto a lightly floured work surface using your hands. Cut rectangle in half diagonally and each half into 4 triangles
- making 8 triangles. Arrange triangles on the prepared baking sheet.
- Whisk egg white and confectioners’ sugar together in a bowl; brush over each triangle.
- Bake in the preheated oven until scones are golden brown
- about 20 minutes.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 8