Instructions: Preheat oven to 400 degrees. Lightly spray cookie sheet with nonstick cooking spray.

In large bowl, combine flour, oatmeal,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 cranberries, apricots and raisins.

Combine buttermilk and egg; add to mix. Mix with fork just until dry ingredients are moistened.

Transfer dough to a 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.

Note: Use real butter or stick margarine thats at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results

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