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Apricot Scones
(Makes 12 scones)

1-1/2 cups old-fashioned rolled oats
1-1/2 cups enriched, all purpose flour
3/4 cup white sugar
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp allspice
1 Tbsp lemon peel, grated (1 med. lemon)
1 stick light margarine, chilled & cut into small pieces

2 tablespoon fat-free substitute
1 tablespoon lemon juice, freshly squeezed
1 tablespoon plus 1 teaspoon sugar
3/4 cup low-fat buttermilk or orange juice, with pulp
1 cup dried cranberries
(or 1/2 cup Craisins)
1/2 cup dried apricots, chopped
1/4 cup White chocolate chips
Canola oil cooking spray

Preheat oven to 375-degrees; lightly spray large baking sheet with cooking spray. In blender, whirl oats until finely ground, about 1 minute. Transfer to large mixing bowl; add flour, sugar, baking powder, baking soda, salt and allspice. Mix until well blended. With knife, cut in chilled margarine, cutting into tiny pieces; mix well. Slowly stir in buttermilk or juice and lemon peel. Mix in dried cranberries, dried apricots and chocolate chips.

Lightly flour sheet of wax paper. Scoop batter onto paper and, with floured hands, pat into circle (about 1 inch thick). Lightly dust top with flour, if needed. Cut circle into 12 triangular pieces. Transfer pieces to baking sheet using pie server. In cup or small bowl, mix together glaze. With pastry brush, lightly coat each scone, then sprinkle with sugar. Bake until lightly golden (12-16 minutes, or until toothpick comes out clean). Cool on wire racks before serving.

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