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1
Preheat oven to 350*F.
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2
Lightly grease a sheet pan with shortening or line it with parchment paper.
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3
In a small bowl, combine the diced fruit.
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4
Add the apple juice and stir to coat the fruit, leaving the mixture to soak while you prepare the remaining ingredients.
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5
In a blender or food processor whirl the oats briefly until they resemble coarse meal.
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6
The oats should now measure approximately 1 cup.
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7
Repeat the process with the sunflower seeds, until they too resemble coarse meal.
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8
In a large bowl, combine the ground oats, sunflower seeds and combine with the flour, baking powder, salt and sugar.
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9
Toss or stir gently to mix thoroughly.
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10
Add the cold butter to the dry ingredients.
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11
With a pastry cutter cut them into the mixture until it resembles coarse meal.
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12
Beat the eggs with the buttermilk and fresh lemon zest.
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13
Stir in the diced fruit mixture.
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14
Pour this mixture into the dry ingredients and stir with a fork until the mixture follows the fork around the bowl.
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15
Pour the dough out onto a lightly floured board and knead briefly, just to bind.
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16
pat the dough into a 10 inch circle and place it onto the prepared pan.
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17
Score the dough into 8 to 12 wedges.
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18
Bake in a fully pre-heated oven for 20 to 25 minutes or until lightly golden.
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19
Cool slightly before breaking into wedges.
