An Irish recipe adapted from Cooking Light! Posted for the Zaar World Tour. Great for breakfast, lunch, or dessert!
- 2 1⁄2 cups all-purpose flour (or 3 cups flour and eliminate the wheat germ and bran)
- 1⁄4 cup toasted wheat germ (see above)
- 1⁄4 cup natural bran (see above)
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 6 tablespoons chilled stick margarine or 6 tablespoons butter
- 1⁄3 cup chopped dried apricot
- 1⁄3 cup dried sweetened cranberries
- 3⁄4 cup low-fat buttermilk
- 2 teaspoons grated orange rind
- 1 large egg
- 1 large egg white
- cooking spray
- 1 tablespoon sugar
- Lightly spoon flour, wheat germ and bran into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal(I usually do this with my fingers).
- Stir in apricots and cranberries.
- Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle.
- Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper.
- Cut each square into 2 triangles; place on a baking sheet coated with cooking spray.
- Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm. Enjoy!