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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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An Irish recipe adapted from Cooking Light. Great for breakfast, lunch, or dessert. Ingredients:
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 |
Directions:
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 400° for 12 minutes or until golden. Serve warm. Enjoy!
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