These delightful scones combine the tangy sweetness of cranberries and apricots with the richness of buttermilk, creating a perfect treat for any time of the day.
Combine the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Ensure the dry ingredients are evenly mixed to distribute the leavening agents properly.
Cut the cold butter into the dry mixture using a pastry blender until it resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
Stir in the dried cranberries and chopped apricots.
Coating the dried fruits in the flour mixture prevents them from sinking to the bottom.
In a separate bowl, whisk together the buttermilk and egg.
Ensure the egg is fully incorporated into the buttermilk for even mixing.
Pour the wet mixture into the dry mixture and stir until just combined.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and knead lightly 4 times.
Light kneading helps bring the dough together without overworking it.
Roll the dough into a 12 x 6-inch rectangle.
Use a rolling pin to achieve an even thickness for uniform baking.
Cut the dough into 8 squares, then cut each square into 2 triangles.
Using a sharp knife ensures clean cuts for well-defined scones.
Place the scones on a baking sheet and sprinkle with sugar.
Sprinkling sugar on top adds a delightful crunch and sweetness.
Bake in a preheated oven at 400°F for 12 minutes or until golden brown.
Check the scones towards the end of baking to prevent overbrowning.
Serve the scones warm and enjoy.
Pair with your favorite jam or clotted cream for an indulgent treat.
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