Loaded with oats and chocolate chips, these dried fruit scones are hearty and delicious! They are easy to make and freeze well.
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:
- baking powder
- dried fruit
- chocolate chips
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:
Chocolate Chip Biscuits with Dried Fruit
- 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
- 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.
- Pat dough onto floured counter top. Cut into circles and place on lightly greased cookie sheets. Brush tops with milk and sprinkle with sugar.
- Bake at 400° for 12-15 minutes or till very lightly browned.
-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.
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Amount Per Serving: Calories: 536Total Fat: 26gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 27mgSodium: 461mgCarbohydrates: 69gFiber: 4gSugar: 21gProtein: 10g
See all my MUFFIN AND SCONE RECIPES.
-Originally published 1/23/2009. Updated January, 2019.