Triple-Fruit Scones - cooking recipe

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

Preparation

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).
Stir in apricots and cranberries.
Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle.
Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper.
Cut each square into 2 triangles; place on a baking sheet coated with cooking spray.
Sprinkle with 1 tablespoon sugar; bake at 400\u00b0 for 12 minutes or until golden. Serve warm. Enjoy!