Recipe by MarieRynr
These scones are a delicious blend of dried fruit, oatmeal and sunflower seeds. We love them!
Top Review by Fanged Menace
Yum! Very rich and tender. I doubled the lemon zest and will quaduple it next time. The scones are very buttery and fall apart in your hands -- I will cut back on the butter next time. I will also grind just 1/2 cup of sunflower seeds, but I will add a cup of whole sunflower seeds as the taste wasn't noticeable, and I like chewy bits in my scones.
- 3⁄4 cup diced dried pineapple
- 3⁄4 cup diced dried apricot
- 1⁄4 cup apple juice
- 1 1⁄4 cups rolled oats
- 1⁄2 cup raw shelled sunflower seeds, plus
- 2 tablespoons raw shelled sunflower seeds
- 3 cups all-purpose flour
- 3 tablespoons baking powder
- 1 teaspoon salt
- 5 tablespoons sugar
- 1 cup cold butter, cut into small pieces
- 4 eggs
- 2⁄3 cup buttermilk
- 1⁄2 lemon, zest of
Directions See How It's Made
- Preheat oven to 350*F.
- Lightly grease a sheet pan with shortening or line it with parchment paper.
- In a small bowl, combine the diced fruit.
- Add the apple juice and stir to coat the fruit, leaving the mixture to soak while you prepare the remaining ingredients.
- In a blender or food processor whirl the oats briefly until they resemble coarse meal.
- The oats should now measure approximately 1 cup.
- Repeat the process with the sunflower seeds, until they too resemble coarse meal.
- In a large bowl, combine the ground oats, sunflower seeds and combine with the flour, baking powder, salt and sugar.
- Toss or stir gently to mix thoroughly.
- Add the cold butter to the dry ingredients.
- With a pastry cutter cut them into the mixture until it resembles coarse meal.
- Beat the eggs with the buttermilk and fresh lemon zest.
- Stir in the diced fruit mixture.
- Pour this mixture into the dry ingredients and stir with a fork until the mixture follows the fork around the bowl.
- Pour the dough out onto a lightly floured board and knead briefly, just to bind.
- pat the dough into a 10 inch circle and place it onto the prepared pan.
- Score the dough into 8 to 12 wedges.
- Bake in a fully pre-heated oven for 20 to 25 minutes or until lightly golden.
- Cool slightly before breaking into wedges.