Chocolate Chip Dried Fruit Scones

Ingredients

• 375 g (3 cups)plain flour
• 110 g (1¼ cups)oats
• 50 g (¼ cup)sugar
• 16 g (4 tsp)baking powder
• 3 g (½ tsp)salt
• 1 g (¼ tsp)bicarbonate of soda
• 1 largeegg
• 180 ml (¾ cup)buttermilk
• 160 ml (⅔ cup)oil
• 60 g (½ cup)Craisins
• 35 g (¼ cup)chopped dried apricots
• 45 g (¼ cup)chocolate chips
• 30 g (¼ cup)chopped pecans
• Optional, to tastemilk and sugar for the tops

Instructions

1. 1

   Mix the ingredients

   Put the flour, oats, sugar, baking powder, salt and bicarbonate of soda in a large bowl and combine. In a small bowl, whisk together the egg, buttermilk and oil.

2. 2

   Make the dough

   Pour the liquid mixture into the dry ingredients, then add the chocolate chips and pecans. Stir only until the dry ingredients are moistened; avoid overmixing.

3. 3

   Shape the scones

   Pat the dough out on a floured work surface. Cut it into circles and arrange them on lightly greased baking trays. Brush the tops with milk and sprinkle with sugar.

4. 4

   Bake until golden

   Bake at 200°C (400°F) for 12–15 minutes, until very lightly browned.

What are American-style scones?

Scones are quick-baked treats made from a flour-based dough, with familiar British and American versions differing in their ingredients and shape. This American-style recipe mixes oats and oil into the dough and cuts it into individual rounds.

Dried fruit, pecans and chocolate chips make each bite varied, while buttermilk helps bring the dough together. The short bake keeps the scones soft rather than deeply browned.

Nutrition and macros by portion

The nutrition label shows one serving as written: 412 calories, 7g protein, 52g carbs, 20g fat.

The flour, oats, sugar and dried fruit contribute most of the carbohydrates, while the oil and pecans provide much of the fat. The egg, buttermilk, flour and nuts contribute protein. Pair a scone with fresh fruit or plain yoghurt to add a contrasting, less sweet element to the plate.

The dry ingredients

Oats: they add texture and a hearty character alongside the flour. Whisk them with the raising agents and salt so these ingredients are spread through the dough.

Raising agents: baking powder and bicarbonate of soda provide lift. Measure them carefully for a balanced rise.

The wet mixture

Buttermilk: whisk it with the egg and oil before adding it to the bowl. This distributes the wet ingredients evenly and helps avoid pockets of liquid.

Oil: it contributes richness and helps keep the scones soft. Stir the dough just until moistened rather than mixing until smooth.

Fruit, nuts and chocolate

Dried fruit: Craisins and chopped apricots bring sweet, chewy pieces through the crumb. Chop the apricots as directed so they are easier to distribute.

Pecans and chocolate: add these with the liquid mixture, then fold them through with a light hand. Overmixing at this point can make the finished scones less tender.

Shaping and baking

Work surface: flour the counter before patting out the dough to limit sticking. Cut the rounds and transfer them to lightly greased baking trays.

Doneness: start checking at 12 minutes. Take the scones out when they are only very lightly browned, within the recipe’s 12–15 minute baking window.

Serving ideas

Serve the scones warm or at room temperature for breakfast, a snack or alongside tea or coffee. A little butter can be served on the side if desired.

For a more balanced plate, pair a scone with plain yoghurt and fresh fruit. The scones also travel well for a packed snack once cooled.

Recipe notes & tips

• Measure the flour without packing it tightly into the measuring cup.
• Whisk the egg, buttermilk and oil together before pouring them into the dry mixture.
• Stop stirring as soon as the dough is moistened.
• Flour the work surface before patting out the dough.
• Begin checking the scones at 12 minutes, as they should be only very lightly browned.

Variations

• More dried fruit: Replace some of the chocolate chips with extra Craisins or apricots.
• Other nuts: Use chopped walnuts in place of the pecans.
• Citrus note: Add a little finely grated orange zest to complement the dried fruit.
• Chocolate choice: Use dark or milk chocolate chips according to preference.
• No nuts: Leave out the pecans and keep the remaining ingredients as listed.

Common mistakes to avoid

• Overmixing the dough: Stop as soon as the dry ingredients are moistened to help keep the scones soft.
• Sticky work surface: Flour the counter before patting out the dough.
• Crowded trays: Leave space between the cut rounds so they can bake evenly.
• Overbaking: Check from 12 minutes and remove the scones when they are very lightly browned.
• Skipping the greasing: Lightly grease the baking trays to help the scones release.

How to store

Once completely cool, store the scones in an airtight container at room temperature for up to 2 days. Rewarm briefly in a low oven, or freeze for longer storage and thaw before serving.

Frequently asked questions