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Fruity Breakfast Scones Recipe

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This recipe for Fruity Breakfast Scones is from The Arnsbarger Sisters' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. all-purpose flour
1 c. quick or old-fashioned oatmeal, uncooked
1/4 c. plus 1 tbsp. sugar (divided)
1 1/2 tsp. baking powder
1 tsp. grated lemon peel (yellow part only)
1 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. salt
4 tbsp. butter, chilled
1/2 c. dried cranberries
1/2 chopped dried apricots
1/4 c. golden raisins
2/3 c. buttermilk
1 egg, lightly beaten
Directions:
Directions:
Preheat oven to 400º. Lightly spray cookie sheet with non-stick cooking spray.

In large bowl, combine flour, oatmeal, 1/4 c. sugar, baking powder, lemon peel, ginger, baking soda, and salt. Mix well. Cut in butter with 2 knives until mixture resembles coarse crumbs. Stir in cranberries, apricots and raisins. Combine buttermilk and egg; add to mix. Mix with fork just until 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 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm.
Personal Notes:
Personal Notes:
Alice added this note: Can use orange zest instead of the lemon.

 

 

 

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