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Fruity Breakfast Scones presented by Kale House Bed & Breakfast
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1-1/2 cup all-purpose flour
1 cup oats, quick or old fashioned
1/4 cup + 1 tablespoon sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp tsp grated lemon peel
1 tsp ground ginger
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4 tbs cold butter
1/2 cup dried cranberries
1/2 cup dried apricots, diced
1/4 cup golden raisins
2/3 cup buttermilk
1 egg, lightly beaten
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Preheat oven to 400 degrees. Lightly spray cookie sheet with cooking spray. Combine flour, oats, 1/4 cup sugar, baking powder, salt, lemon peel and ginger, mix well. Cut in butter until mixture resembles coarse crumbs. Stir in dried fruits. Add combined buttermilk & egg; mix with fork just until dry ingredients are moistened. Drop dough onto cookie sheet in 12 mounds. Sprinkle with remaining 1 tablespoon sugar. Bake 12 to 14 minutes or until golden brown. Serve warm.
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Kale House Bed & Breakfast
Everson, Washington
Rural locale and distinctive decor combine to create a luxurious sense of traditional charm and gracious hospitality!
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Click here for pictures and information about the inn.
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More Kale House Bed & Breakfast Recipes:
Zucchini-Cheddar Muffins
| Strata Milano
| Garden State Apple Kuchen
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More Recipes
Fruit Desserts
| Biscuits and Scones
| Fruit Dishes
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