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Fruity Scones

List of Ingredients




Fruity Breakfast Scones
(recipe from Quaker Oats)

1 1/2 c. all-purpose flour
1 c. oats, quick or old-fashioned, uncooked
1/4 c. sugar PLUS 1 TBSP
1 1/2 t.baking powder
1/2 t. baking soda
1 t. ground ginger
1 t. grated lemon or orange peel (I used orange)
4 TBSP (1/2 stick)of margarine chilled
1/2 c. dried cranberries (carasins)
1/2 c. chopped dried apricots
1/4 c. dried golden raisins
2/3 c. buttermilk
1 egg lightly beaten



Recipe



Preheat oven to 400 degrees.
Lightly spray cookie sheet with cooking spray.
In a large bowl, combine flour, oats, 1/4 c. sugar. orange or lemon peel, ginger, baking soda, baking powder, salt,
and mix well. Cut in the butter with 2 knives until mixure resembles coarse crumbs. Stir in dried fruits. Combine
the egg and buttermilk, stir into dry ingredients, mix with a fork until dry ingredients are moistened. Transfer dough
to the cookie sheet. Pat into an 8-inch circle about 3/4 inch thick. Sprink with 1 TBSP sugar. Cut into 10 wedges
with sharpknife: seperate wedges slightly. Bake 12 -14 minuets until light golden brown. Seperate wedges; transfer
to cooling rack. Serve warm. Yeild 10 scones. This was so easy to make.
Enjoy

Barbara D.