The web browser you are using is out of date and no longer supported by this site. For the best TractorSupply.com experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
 
  • Left Arrow
    My Account
  • Left Arrow
    My Account
  • Make My Store

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

    CONFIRM CLEAR INFO?

    Click "YES" to clear all the customer data, cart contents and start new shopping session.

    Your current shopping session will get automatically reset in seconds.
    If you are still active user then please click "NO"

    Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


    • To view pricing.
    • To make purchases online.
    • To check availability of Pickup In Store items and Delivery Services.

    click here
    We do not share this information with anyone.For details,please view our Privacy Policy
    X

    Please enable your microphone.

    X

    We Are Listening...

    Say something like...

    "Show me 4health dog food..."

    You will be taken automatically
    to your search results.

    X

    Your speech was not recognized

    Click the microphone in the search bar to try again, or start typing your search term.

    X

    We are searching now

    Your search results
    will display momentarily...


    Fruit Scones

    Submitted by Dick and Pam Matthews, Goshen, VA

    Dick and Pam, owners and operators of the Hummingbird Inn, in Goshen, (which has been featured in Out Here) feed their guests well, as this recipe proves.

    "These can be served at breakfast, brunch, or afternoon tea," Pam writes.

    Ingredients

    • 2 cups flour
    • ½ cup sugar
    • ½ tsp. baking powder
    • 1 tsp. baking soda
    • ¼ tsp. salt
    • 6 Tbs. unsalted butter, chilled, cut into small cubes
    •  cup dried cranberries (or raisins, dried cherries, or cut-up dried apricots, etc.)
    • 1 Tbs. grated orange peel
    • 1 large egg, lightly beaten
    • ½ cup buttermilk
    • 1 tsp. vanilla

    Directions

    Mix first five ingredients in a large bowl or bowl of food processor. Cut the butter into the flour mixture with food processor or pastry blender until the mixture resembles coarse crumbs. Do not overmix. (If using food processor, transfer the mixture to a large bowl at this point.) Gently stir the fruit and orange peel into the mixture. In a separate bowl, combine egg, buttermilk, vanilla. Add liquid to the flour mixture and stir just until combined. Dump this dough out onto a lightly greased baking sheet. (Don't use the kind that has an air layer to protect cookie dough from burning.) With floured hands, pat dough into a circle about 8-9 inches in diameter. With a floured knife, cut partially through the dough to make 8 wedges (no need to separate the wedges). Bake in a preheated 375 degree oven for 18-20 minutes, or until toothpick comes out clean and top is a little browned.

    Remove baking sheet to wire rack and let cool a few minutes. Use knife to cut through and completely separate scones. Serve warm or at room temperature.

    Serves 8.