Fruity Breakfast Scones Recipe
Servings: 1
Ingredients
- 1 1/2 c. all-purpose flour
- 1 c. quick or possibly old-fashioned oatmeal, uncooked
- 1/4 c. plus 1 Tbsp. granulated sugar (divided)
- 1 1/2 tsp baking pwdr
- 1 tsp grated lemon peel (yellow part only)
- 1 tsp grnd ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp. butter or possibly margarine, chilled (1/2 stick, see note)
- 1/2 c. dry cranberries
- 1/2 c. minced dry apricots
- 1/4 c. golden brown raisins
- 2/3 c. buttermilk
- 1 x egg, lightly beaten
Directions
- Preheat oven to 400 degrees. Lightly spray cookie sheet with nonstick cooking spray.
- In large bowl, combine flour, oatmeal,1/4 c. sugar, baking pwdr, lemon peel, ginger, baking soda and salt; mix well. Cut in butter with 2 knives till mix resembles coarse crumbs. Stir in cranberries, apricots and raisins.
- Combine buttermilk and egg; add in to mix. Mix with fork just till dry ingredients are moistened.
- Transfer dough to a cookie sheet. Pat into an 8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 Tbsp. sugar. Cut into 10 wedges with sharp knife; separate wedges slightly. Bake 12 to 14 min or possibly till light golden.
- Separate wedges; transfer to cooling rack. Serve hot.
- Note: Use real butter or possibly stick margarine which's at least 80 percent fat. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 733g | |
| Calories 1796 | |
| Calories from Fat 478 | 27% |
| Total Fat 54.37g | 68% |
| Saturated Fat 31.87g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 315mg | 105% |
| Sodium 3670mg | 153% |
| Potassium 1090mg | 31% |
| Total Carbs 300.24g | 80% |
| Dietary Fiber 11.1g | 37% |
| Sugars 142.01g | 95% |
| Protein 33.6g | 54% |
