A scone is a richer, fancier version of a biscuit. These lightly crunchy scones use dried fruit and just a bit of ginger to spice them up without adding much fat (a scone contains only about 6 grams).

Save time in the morning by mixing together the dry ingredients for the scones the night before. Whole grain oats replace some of the flour in this recipe, adding a mildly nutty flavor and some extra fiber. The next morning, it will take just a few minutes to add the remaining ingredients, mix and bake.

Scones taste best served warm. Accompany them with chocolate milk for the kids and cappuccino for the grownups. For a fuller meal, add seasonal fruit and yogurt or a light salad.

Fruity Breakfast Scones

1-1/2 cups all-purpose flour

1 cup oats, quick or old fashioned, uncooked

1/4 cup plus 1 tablespoon granulated sugar

1-1/2 teaspoons baking powder

1 teaspoon grated lemon peel

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons ( 1/2 stick) butter or margarine, chilled

1/2 cup dried cranberries

1/2 cup chopped dried apricots

1/4 cup golden raisins

2/3 cup lowfat buttermilk

1 egg, lightly beaten

Preheat oven to 400 F. Lightly spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, lemon peel, ginger, baking soda and salt; mix well. Cut in butter with 2 knives until mixture resembles coarse crumbs. Stir in dried fruits. Add combined buttermilk and egg; mix with fork just until dry ingredients are moistened.

Transfer dough to cookie sheet. Pat into an 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tablespoon sugar. Cut into 10 wedges with sharp knife; separate wedges slightly. Bake 12 to 14 minutes or until light golden brown.

Separate wedges; transfer to cooling rack. Serve warm. Makes 10 scones.