Fruity Breakfast Scones

15 ingredients
12 steps

Ingredients

  • 1 12 cups all-purpose flour
  • 1 cup oats (quick or old fashioned, uncooked)
  • 14 cup sugar
  • 1 tablespoon sugar
  • 1 12 teaspoons baking powder
  • 12 teaspoon baking soda
  • 1 teaspoon grated lemon rind
  • 1 teaspoon ground ginger
  • 14 teaspoon salt
  • 4 tablespoons butter, chilled
  • 12 cup dried cranberries
  • 12 cup dried apricot
  • 14 cup golden raisin
  • 23 cup low-fat buttermilk
  • 1 egg, partially beaten

Directions

  1. 1
    Preheat oven to 400 degrees.
  2. 2
    Lightly spray cookie sheet with cooking spray.
  3. 3
    In a large bowl combine flour, oats,1/4 cup sugar, baking powder, lemon peel, ginger, baking soda and salt; mix well.
  4. 4
    Cut butter with 2 knives until mixture resembles coarse crumbs.
  5. 5
    Stir in dried fruits.Combine buttermilk and egg then add to mix; mix with fork just until dry ingredients are moistened.
  6. 6
    Transfer dough to cookie sheet.
  7. 7
    Pat into an 8 inch circle about 3/4 inch thick.
  8. 8
    Sprinkle with remaining sugar.
  9. 9
    Cut into 10 wedges with a sharp knife; separate wedges slightly.
  10. 10
    Bake 12-14 minutes or until golden brown.
  11. 11
    Separate wedges and transfer to cooling rack.
  12. 12
    Serve warm.

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