Breakfast Scones

Summary
Prep time	15 min
Cook time	15 min
Source	Baking with the St. Paul Bread Club
Yield / serves	8 servings
Rating	Yummy

Ingredients

• 1 1/4 c all-purpose flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 c dark brown sugar, packed
• 4 T unsalted butter
• 1/4 c vegetable shortening
• 1 c old-fashioned oatmeal
• 2/3 c dried plums, snipped into small pieces*
• 1/3 c buttermilk

Preparation

Preheat oven to 375° F.

In a medium bowl mix flour, baking powder, soda, salt, and brown sugar. With a pastry cutter or two knives, cut in butter and shortening until well distributed in small pieces. Stir in oatmeal and dried plums. Add buttermilk, mixing just until moistened. Knead inside bowl for 5 or 6 turns, place on ungreased baking sheet, and then pat into a 7-inch circle. Cut into 8 wedges, and then gently move them slightly apart, leaving about 1 inch between each wedge.

Bake for 15 minutes and serve warm.

Note: *Any other dried fruit may be substituted for the dried plums. I especially like dried apricots.