These hardy scones are packed with dried apricots, figs, dates and shredded coconut. Serve them warm with butter or jam.

Yield: Makes 12.



  • ​1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup salted butter, chilled and cubed
  • 1 cup old-fashioned rolled oats
  • 1 cup unsweetened shredded coconut
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dried Mission figs
  • 1/2 cup chopped dried pitted dates
  • 3/4 cup buttermilk
  • 2 tbsp whipping cream
  • 1 tbsp golden granulated sugar crystals


  1. Place flour, whole wheat flour, sugar, baking powder and baking soda in a food processor; process to combine. Add butter and process, using an on/off motion, until mixture resembles coarse meal. Transfer mixture to a bowl. Add oats, coconut, apricots, figs and dates; stir to combine. Add buttermilk and stir just until combined.
  2. Preheat oven to 350°F.
  3. Turn dough out onto a lightly floured surface. Knead dough gently and shape into a 4x14 inch rectangle. Using a knife, cut dough into 12 wedges. Place wedges on a parchment paper-lined rimmed baking sheet. Cover and freeze for 10 minutes. This helps the scones keep their shape.
  4. Remove baking sheet from freezer and uncover scones. Brush tops with cream and sprinkle with sugar crystals. Bake for 25 - 30 minutes or until golden brown.
Nutritional analysis per scone:

389 calories, 22.6 g fat, 5 g protein, 44.8 g carbohydrate, 4.5 g fibre, 248 mg sodium

Tip: We used Kraft Foods Sugar in the Raw Turbinado Style Golden Sugar for the golden granulated sugar crystals.