Fruity Breakfast Scones

Submitted by Ceezie

"This great recipe is from Ainsley Harriott's Meals in Minutes cookbook. I have subbed blueberries for the raisins and it was great. Save time in the morning by mixing together the dry ingredients for the scones the night before. Whole grain oats replace some of the flour in this recipe for some extra fiber and a nutty flavor."

 

• Ready In: 30mins
• Ingredients: 15
• Yields: 10 wedges

ingredients

• 1 1⁄2 cups all-purpose flour
• 1 cup oats (quick or old fashioned, uncooked)
• 1⁄4 cup sugar
• 1 tablespoon sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 teaspoon grated lemon rind
• 1 teaspoon ground ginger
• 1⁄4 teaspoon salt
• 4 tablespoons butter, chilled
• 1⁄2 cup dried cranberries
• 1⁄2 cup dried apricot
• 1⁄4 cup golden raisin
• 2⁄3 cup low-fat buttermilk
• 1 egg, partially beaten

directions

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