Sunflower Oatmeal Scones

• 34 cup diced dried pineapple
• 34 cup diced dried apricot
• 14 cup apple juice
• 1 14 cups rolled oats
• 12 cup raw shelled sunflower seeds, plus
• 2 tablespoons raw shelled sunflower seeds
• 3 cups all-purpose flour
• 3 tablespoons baking powder
• 1 teaspoon salt
• 5 tablespoons sugar
• 1 cup cold butter, cut into small pieces
• 4 eggs
• 23 cup buttermilk
• 12 lemon, zest of

1. Preheat oven to 350*F.
2. Lightly grease a sheet pan with shortening or line it with parchment paper.
3. In a small bowl, combine the diced fruit.
4. Add the apple juice and stir to coat the fruit, leaving the mixture to soak while you prepare the remaining ingredients.
5. In a blender or food processor whirl the oats briefly until they resemble coarse meal.
6. The oats should now measure approximately 1 cup.
7. Repeat the process with the sunflower seeds, until they too resemble coarse meal.
8. In a large bowl, combine the ground oats, sunflower seeds and combine with the flour, baking powder, salt and sugar.
9. Toss or stir gently to mix thoroughly.
10. Add the cold butter to the dry ingredients.
11. With a pastry cutter cut them into the mixture until it resembles coarse meal.
12. Beat the eggs with the buttermilk and fresh lemon zest.
13. Stir in the diced fruit mixture.
14. Pour this mixture into the dry ingredients and stir with a fork until the mixture follows the fork around the bowl.
15. Pour the dough out onto a lightly floured board and knead briefly, just to bind.
16. pat the dough into a 10 inch circle and place it onto the prepared pan.
17. Score the dough into 8 to 12 wedges.
18. Bake in a fully pre-heated oven for 20 to 25 minutes or until lightly golden.
19. Cool slightly before breaking into wedges.

pineapple, apricot, apple juice, rolled oats, sunflower seeds, sunflower seeds, allpurpose, baking powder, salt, sugar, cold butter, eggs, buttermilk, lemon

Taken from www.food.com/recipe/sunflower-oatmeal-scones-101317 (may not work)