Recipe: Fruity Breakfast Scones

FRUITY BREAKFAST SCONES

1 1/2 cups all-purpose flour
1 cup oats, quick or old fashioned, uncooked
1/4 cup plus 1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter or margarine, chilled
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/4 cup golden raisins
2/3 cup low fat buttermilk
1 egg, lightly beaten

Preheat oven to 400 degrees F. Lightly spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, lemon peel, ginger, baking soda and salt; mix well. Cut in butter with 2 knives until mixture resembles coarse crumbs. Stir in dried fruits. Add combined buttermilk and egg; mix with fork just until dry ingredients are moistened.

Transfer dough to cookie sheet. Pat into an 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tablespoon sugar. Cut into 10 wedges with sharp knife; separate wedges slightly.

Bake 12 to 14 minutes or until light golden brown.

Separate wedges; transfer to cooling rack. Serve warm.

Makes 10 scones
Source: Quaker Oats