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'Triple Threat' Scones with Orange Drizzle

'Triple Threat' Scones with Orange Drizzle

"Add a mixture of dried cherries, cranberries and blueberries to baked goods, such as these quick scones, for a triple hit of antioxidant power."
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servings 303 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. In a medium bowl, stir together 1 1/2 cups all-purpose and the whole wheat flours, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender until mixture is the consistency of course cornmeal. Stir in cherries, cranberries, and blueberries. Set aside.
  3. In a small bowl, stir together egg, buttermilk, orange peel, and vanilla.
  4. Make a well in center of flour mixture and pour in buttermilk mixture. Using a fork, stir just until flour mixture is moistened. (Do not over mix.) Turn dough onto a lightly floured surface and knead 10 to 12 times with floured hands. Place dough on sprayed baking sheet.
  5. Sprinkle with as much of the 3 teaspoons of flour as necessary, and pat into a 9-inch round. Cut through to form 8 wedges, but leave in a circle. Brush the beaten egg white over the tops of the wedges with a pastry brush.
  6. Bake at 350 degrees F for 20 to 25 minutes or until golden brown and cooked through.
  7. Remove from oven and re-cut wedges. Cool scones on baking sheet for 5 minutes. Remove scones from baking sheet and cool on wire rack.
  8. Glaze: In a small bowl, stir together powdered sugar, orange juice-water mixture, and orange extract. Stir in enough of the water to make a desired drizzling consistency. Drizzle glaze over cooled scones.

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Read all reviews 2
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I was a little hesitant to try a recipe with only 1 rating, but since I had all 3 kinds of dried fruit, I decided to try it ... and I'm glad I did! Delicious! And they even look healthy.

These were wonderful! They were light(batter wise) yet hearty with all the dried fruit. I happened to have a bag of dried fruit at home with all three of the fruits-so I was thrilled to find t...

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