Fruit to Go Scones

Fruit to Go Scones

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Fruit to Go Scones


These scones are perfect for brunch, lunch or anytime!

Prep Time:  40 minutes

Bake Time:  15 minutes

Chilling Time:  10 minutes

Makes:  8


cooking spray
1 1/2 cups (375 mL)
whole wheat or oat flour (or substitute with gluten-free flour)
1/4 cup (60 mL)
all-purpose flour (plus extra to flour hands)
1/4 cup (60 mL)
1 Tbsp. (15 mL)
baking powder
5 Tbsp. (75 mL)
unsalted cold butter, cut into chunks
1 cup (250 mL) + 2 Tbsp. (30 mL)
honey Greek yogurt, divided
1 cup (250 mL)
SunRype Fruit to Go 100% Fruit Snacks, any flavour (6 finely chopped)
2 Tbsp. (30 mL)
powdered sugar, sifted
lemon zest & juice


Heat oven to 400°F (205°C). Coat a baking sheet with cooking spray. In food processor, pulse together flours, sugar & baking powder. Add butter. Pulse until batter creates small crumbs (about 8 times). Add SunRype Fruit to Go pieces & 1 cup (250 mL) yogurt, & pulse until just combined. Flour hands. Transfer dough onto baking sheet & pat into an 8 inch (20cm) disk. Optional: Press some extra SunRype Fruit to Go pieces into top of dough. Cut into 8 wedges. (Tip: flouring your knife makes it easier to cut through.) Bake scones until the tops are browned, about 15 minutes. Cool 10 minutes. In a bowl, whisk powdered sugar & remaining 2 Tbsp. (30 mL) yogurt until smooth. Add lemon zest & juice. Whisk until combined. Drizzle over scones & serve immediately.