Oats makes these scones more hearty than most, which is perfect when you have teenage stomachs to fill. Dried fruit adds chewiness, and nuts give them a good crunch. Sugar sprinkled on top adds a bit of sweetness and makes them pretty.

These are easier than most biscuit/scone recipes because you don’t have to cut butter into the flour mixture. You just mix some oil in with the buttermilk and egg. I use canola oil, but you can use any oil you prefer. 

How to make dried fruit scones:

Ingredients:

• flour
• oats
• sugar
• baking powder
• salt
• soda
• egg
• buttermilk
• oil
• dried fruit
• chocolate chips
• pecans

Combine dry ingredients in a large mixing bowl. Whisk together egg, buttermilk, and oil in a small bowl. Pour liquid ingredients, chocolate chips, and nuts into the dry ingredients. Stir till just moistened. Don’t over mix or the scones will be tough.

Dump the dough out onto a floured counter top. Pat dough about an inch thick and cut into circles with a biscuit cutter or glass. Place on lightly greased cookie sheets. If desired, brush tops of scones with milk and sprinkle with sugar.

Bake at 400° for about 12-15 minutes or till very lightly browned. We like them served warm.

What kind of fruit can I use in my dried fruit scones?

-You can use any type of dried fruit that you like. I usually use Craisins and chopped dried apricots. We’ve also had them with dried cherries and golden raisins. You could also use dried mangos, dried blueberries, dried pineapple, or any fruit you love.

I usually use semi sweet chocolate chips, but you can use milk chocolate or white chocolate chips. You can leave out the nuts, or use another type. These scones are totally adaptable. 

You can keep these scones in an airtight container on the counter for two to three days. If you need to store them longer, they freeze really well. I just put them in gallon sized ziplock freezer bags and pull one out when I need it. They reheat perfectly in the microwave.

Other tasty breakfast recipes:

White Chocolate Lime Scones
Cranberry Chocolate Chip Muffins
Chocolate Chip Orange Scones

Chocolate Chip Biscuits with Dried Fruit

Yield: 8 servings

Chocolate Chip Dried Fruit Scones

Print

Soft scones filled with dried fruit, nuts, and chocolate chips. Hearty and delicious!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 3 cups flour
• 1 1/4 cups oats
• 1/4 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp soda
• 1 egg
• 3/4 cup buttermilk
• 2/3 cup oil
• 1/2 cup Craisins
• 1/4 cup chopped dried apricots
• 1/4 cup chocolate chips
• 1/4 cup chopped pecans
• Milk and sugar for tops

Instructions

1. Combine dry ingredients in a large mixing bowl. Whisk together egg, buttermilk, and oil in a small bowl.
2. Pour liquid ingredients, chocolate chips, and nuts into the dry ingredients. Stir till just moistened; don’t over mix.
3. Pat dough onto floured counter top. Cut into circles and place on lightly greased cookie sheets. Brush tops with milk and sprinkle with sugar.
4. Bake at 400° for 12-15 minutes or till very lightly browned.

Notes

-You can use whatever dried fruit your family likes. Sometimes I add golden raisins.

-Feel free to add or subtract the amounts of fruit/chips/nuts to your family's tastes.

To see all my muffin and biscuit recipes, click HERE. 

-Originally published 1/23/2009. Updated January, 2019.