Sunflower Oatmeal Scones

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3/4 cup diced dried pineapple
• 3/4 cup diced dried apricot
• 1/4 cup apple juice
• 1 1/4 cups rolled oats
• 1/2 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
• 2/3 cup buttermilk
• 1/2 lemon, zest of

Recipe

• 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.