I love the smell of these warm Fruit and Nut Scones on a cold winter morning with a great cup of coffee. These scones are good. They are crunchy on the outside and soft and tender on the inside. They are easy to throw together and a wonderful addition to any breakfast when you have a houseful of guests.
Fruit and Nut Scones
- 2 cups my Homemade Baking Mix
- 1/3 Cup chopped dried fruit or berries
- 1/3 Cup chopped nuts
- 1/3 cup whole milk
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 large egg lightly beaten
- 1 teaspoon vanilla
Coating prior to baking
- 1 tablespoons whole milk
- 1 teaspoon sugar
Heat the oven to 425°F. Line a baking sheet with Silpat (or lightly grease). Combined the homemade baking mix, nuts, fruit or berries, 3 tablespoons sugar, baking soda in medium bowl. Add the vanilla, eggs, and 1/3 cup milk until you’ve achieved a crumbly dough. Knead the dough a few times in the bowl until it forms a ball. Place the dough on the baking sheet and pat into a 6 to 7-inch circle. Cut the circle into wedges. Do not separate. Brush the cut dough with the milk and sprinkle with sugar. Bake about 14 to 16 minutes or until golden brown. Removed from the oven and carefully separate. Serve warm with your favorite coffee or tea.
Notes: The dough is initially crumbly. When you knead it a few times, it quickly comes together. Be careful not to overwork the dough. If you’re worried about the Fruit and Nut Scones over browning before they’re done, just lay a light sheet of aluminum over the top (do not wrap or seal) the last few minutes of baking.
These are easy and oh so good for an early morning wake me up. I usually serve these with a side of fruit, jam, butter and a nice slice of good cheese or few slices of bacon. You can hardly go wrong these Fruit and Nut Scones. Enjoy.