Triple-Fruit Scones

• 2 1/2 cups all-purpose flour (or 3 cups flour and eliminate the wheat germ and bran)
• 1/4 cup toasted wheat germ (see above)
• 1/4 cup natural bran (see above)
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons chilled stick margarine or 6 tablespoons butter
• 1/3 cup chopped dried apricot
• 1/3 cup dried sweetened cranberries
• 3/4 cup low-fat buttermilk
• 2 teaspoons grated orange rind
• 1 large egg
• 1 large egg white
• cooking spray
• 1 tablespoon sugar

1. Lightly spoon flour, wheat germ and bran into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal(I usually do this with my fingers).
2. Stir in apricots and cranberries.
3. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle.
5. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper.
6. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray.
7. Sprinkle with 1 tablespoon sugar; bake at 400u0b0 for 12 minutes or until golden. Serve warm. Enjoy!

flour, toasted wheat germ, natural bran, sugar, baking powder, baking soda, salt, margarine, apricot, cranberries, lowfat buttermilk, orange rind, egg, egg white, cooking spray, sugar

Taken from www.food.com/recipe/triple-fruit-scones-172382 (may not work)