Fruit to Go Scones

Fruit to Go Scones


These scones are perfect for brunch, lunch or anytime!

  • Prep Time:  40 minutes 
  • Bake Time:  15 minutes
  • Chill Time:  10 minutes
  • Makes:  8


cooking spray
1 1/2 cups
whole wheat or oat flour (or substitute gluten free flour)
1/4 cup
all-purpose flour (plus extra to flour hands)
1/4 cup
1 Tbsp.
baking powder
5 Tbsp.
unsalted cold butter, cut into chunks
1 cup plus 2 Tbsp.
honey Greek yogurt, divided
1 cup
SunRype Fruit to Go 100% Fruit Snack, any flavor (6 finely chopped)
2 Tbsp.
powdered sugar, sifted
lemon zest and juice


Heat oven to 400°F. Coat a baking sheet with cooking spray. In a food processor pulse together flours, sugar and baking powder. Add butter. Pulse until butter creates small crumbs (about 8 times). Add SunRype Fruit to Go pieces and 1 cup yogurt and pulse until just combined. Flour hands. Transfer dough onto prepared sheet and pat into an 8 inch 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 and remaining 2 Tbsp. yogurt until smooth. Add lemon zest and juice. Whisk until combined. Drizzle over scones and serve immediately.