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This recipe for FRUITY BREAKFAST SCONES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Wednesday, May 27, 2009


1 1/2 c. all purpose flour
1/2 c. old fashioned oatmeal (uncooked)
1/4 c. sugar
1 Tbsp. sugar (for sprinkling on top of scone)
1 tsp. grated lemon peel
1 tsp. grated orange peel
1 1/2 tsp. baking powder
1 tsp. coriander
1 tsp. ginger
1/2 tsp. baking soda
1/4 tsp. salt
4 Tbsp. butter
2/3 c. buttermilk
1 Egg (slightly beaten)

Any or all of the below ingredients: (I use all)
1/3 c. Dried Cranberries
1/3 c. Dried Apricots
1/4 c. Raisins
1/2 c. Chopped Nuts (your choice)
1/3 c. Coconut
1/3 c. Dried Dates
1/3 c. Dried Apples

Preheat oven to 400. Lightly spray cookie sheet with non-stick cooking spray. In large bowl, combine flour, oatmeal, sugar, baking powder, lemon and orange peel, ginger, baking soda, salt and coriander. Mix well. Cut in butter until mixture resembles coarse crumbs. Stir in cranberries, apricots, raisins, nuts, dried apples, dates and coconut. Combine buttermilk and egg. Mix slightly. Add to dry mix. Mix with fork just until dry ingredients are moistened. Transfer dough onto a piece of wax paper. Sprinkle a little flour on it. Pat into an 8"x10" circle about 3/4" thick. Sprinkle with 1 tablespoon sugar. Cut into 1/4's with a sharp knife. Cut each fourth into 3 wedges - giving you 12 wedges. Separate wedges slightly and place on heavy cookie sheet. About 12 will go on a cookie sheet. Bake 14-15 minutes or until light golden brown. Transfer to a cooling rack.
Note: If using sodium free baking powder, and no salt butter and no salt substitute, each piece contains only 9 grams of sodium.




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