Hearty, yet tender oat scones loaded with mixed dried fruits.

Fruit & Oat Scones

1 1/2 cups all-purpose flour
1 cup quick or old fashioned oats
3 tablespoons granulated sugar sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
5 tablespoons butter
1/3 cup finely chopped dried mixed fruit, dried cranberries or raisins
2/3 cup buttermilk
1 large egg, lightly beaten

1. Heat oven to 400°F (205°C). Lightly grease baking sheet with vegetable shortening.
2. Combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt in a large bowl; mix well.
3. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in dried fruit.
4. Combine buttermilk and egg in small bowl and add to flour mixture all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
5. Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into an 8-inchin diameter circle. Cut into 8 wedges. Place on prepared baking sheet.
6. Bake 12 to 15 minutes or until very light golden brown. Serve warm.

Makes 8 scones.