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Рецепт Fruity Breakfast Scones

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  1. Preheat oven to 400 degrees. Lightly spray cookie sheet with nonstick cooking spray.
  2. In large bowl, combine flour, oatmeal,1/4 c. sugar, baking pwdr, lemon peel, ginger, baking soda and salt; mix well. Cut in butter with 2 knives till mix resembles coarse crumbs. Stir in cranberries, apricots and raisins.
  3. Combine buttermilk and egg; add in to mix. Mix with fork just till dry ingredients are moistened.
  4. 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 min or possibly till light golden.
  5. Separate wedges; transfer to cooling rack. Serve hot.
  6. Note: Use real butter or possibly stick margarine which's at least 80 percent fat. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 733g
Calories 1796  
Calories from Fat 478 27%
Total Fat 54.37g 68%
Saturated Fat 31.87g 127%
Trans Fat 0.0g  
Cholesterol 315mg 105%
Sodium 3670mg 153%
Potassium 1090mg 31%
Total Carbs 300.24g 80%
Dietary Fiber 11.1g 37%
Sugars 142.01g 95%
Protein 33.6g 54%
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