Fruity Breakfast Scones

• 1 12 cups all-purpose flour
• 1 cup oats (quick or old fashioned, uncooked)
• 14 cup sugar
• 1 tablespoon sugar
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 1 teaspoon grated lemon rind
• 1 teaspoon ground ginger
• 14 teaspoon salt
• 4 tablespoons butter, chilled
• 12 cup dried cranberries
• 12 cup dried apricot
• 14 cup golden raisin
• 23 cup low-fat buttermilk
• 1 egg, partially beaten

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

flour, oats, sugar, sugar, baking powder, baking soda, lemon rind, ground ginger, salt, butter, cranberries, apricot, golden raisin, lowfat buttermilk, egg

Taken from www.food.com/recipe/fruity-breakfast-scones-511780 (may not work)