Rooti-Tooti! You can make 'em more fruity!

April 05, 2010

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! And as we all know--do NOT add your blueberries using a mixer--very smurf-y looking scones result!)

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 scone--again, 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 be fruit-full!

Recipe cards for BOTH retail and commercial bags can be found on our Mix Instructions page.

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