Dried Fruit Scones with Chocolate Chips

Loaded with oats and chocolate chips, these dried fruit scones are hearty and delicious! They are easy to make and freeze well.

Scones make a regular appearance at my house, and I have several tasty recipes. White Chocolate Raspberry Scones and Chocolate Chip Peanut Butter Scones are reader favorites!

Chocolate Chip Dried Fruit Scones

I came across this scone recipe a few years ago and tweaked it to suit our tastes. My husband, oldest son, and I, love these babies. Because we love Craisins. My other kids aren’t fond of dried fruit, but will eat them because:

A-they have chocolate chips, and
B-they are more fond of dried fruit than they are of going hungry. Yes, it’s true, I am a mean mother. I don’t cater to picky eaters.

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:

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 or the scones will be tough.
3. 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.
4. 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 scone recipes:

• Lemon Scones
• White Chocolate Lime Scones
• Apple Scones
• Chocolate Chip Orange Scones
• Oatmeal Scones
• White Chocolate Raspberry Scones