Heart-healthy dried fruit scones from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 50) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • Eat Your Books

    Can substitute blueberries for cranberries.

  • WaterPenny on November 12, 2025

    Made and shared with a group who all enjoyed them as is or with some clotted cream. I didn't have dried apples so I just added more of the others. A nice, simple, easy scone that I would make again.

  • lisari on June 25, 2025

    Made these into 12 instead of 8 to make them 250 calories (without the glaze); still generously sized imo. Used half whole wheat flour. Not bad for a lighter baked good. I should also add that I only baked them for 25 minutes.

  • anya_sf on June 15, 2017

    For the fruit, I used both golden and dark raisins, dried apricots, dried and fresh cranberries (2 cups total, as she recommends). The scones were easy to make, and pretty good (especially for lowfat), but IMO not as good as "real" scones. My family really liked them though, I think because of the glaze.

  • MmeFleiss on March 02, 2016

    This was good for a scone with lower fat, but I really found myself missing the extra richness.

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Reviews about this recipe

  • Lisa Is Cooking

    The mix of fruit was delightful with the cranberries’ tartness and the ginger’s zing. The crumb of the scone was lighter, less dense, and a little like a cross between a scone and a muffin.

    Full review
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