I’ve always known that these particular scones are not only versatile–but incredibly forgiving. In all the years I’ve made them, I’ve only had a few notable complete failures. (Rhubarb scones really didn’t work well!)
I confess that I was amazed when I first made the pineapple scones using the crushed pineapple to replace most of the buttermilk. They had a fabulous subtle flavor, but the texture of the scone itself remained true. The same held true when we created the apple-cinnamon oatmeal scones by subbing applesauce for the bulk of the buttermilk.
So, OK, I’m a bit slow to realize that this concept carries over to a variety of fruits. But eventually the light flashes brightly enough for me to figure this out. So, may we present: Fruit-full scones.
Shown here is my first “experiment”–apricot scones. For this, I took a can of apricot halves in juice–and pureed the fruit only in my food processor–leaving visible small chunks. It measured out to just a little less than one cup (the amount of liquid needed for a retail size bag)–so I added enough buttermilk (or juice) to bring the volume up to 1 cup.
I made the Original Recipe scones as directed–cutting in the butter–but using the apricot puree instead of the called-for buttermilk. I did need to add an extra tablespoon or two of liquid to compensate for the chunks of fruit–but by adding it in single tablespoon amounts, I didn’t over-liquify the dough.
Pat out the scones, cut them–bake immediately if desired–or freeze the dough to bake later. Fabulous (and easy) apricot scones. And–according to my cadre of guinea pigs–the taste is fresh and light–the texture is identical to our “standard” scones.
My suggestion–use any soft fruit (or fresh soft fruit) that you choose, and have FUN! We’ve tried apricot and peach (and tested the peach with the Indian Chai scone mix–I also think it would be very tasty as the backdrop for the Gingerbread scones). Get creative, have fun, and make fruit-full scones!
Recipe cards for BOTH retail and commercial bags can be found on our Mix Instructions page.