Fruit Scones Recipe

350 g wheat flour
250 grams of flour and bran
1 tsp. ground cinnamon
1 package dry yeast
1 tsp. sugar
100 ml of milk fat content of 6%
2 sour apples
2 tbsp. l. lemon juice
250 g low fat cottage cheese
100 g margarine for baking
2 eggs
2 tsp. salt
100 g ground hazelnuts
a handful of dried apricots, prunes, pitted, peeled pineapple crisps and pine nuts
100 ml of milk fat content of 0,5% 

Combine flour, cinnamon, yeast and sugar. Pour fat milk, knead the dough. Let stand for 20 minutes. Soak dried fruit in cold water. Apple peel and core grate, mix with lemon juice. Melt margarine. The batter add the cottage cheese, margarine, eggs, salt, ground hazelnuts, grated apples and salt. Knead thoroughly. Let stand another 20 minutes. Make 20 round buns, put on a greased and floured baking sheet. Give the buns rise for 15 minutes. Heat oven to 180 degrees. Dried fruits recline in a colander, dry paper towel. Arrange the dried fruit and pine nuts on the buns, lightly pushing them into dough. Lubricate the rolls low-fat milk. Bake in oven for 50-60 minutes. During baking, regularly lubricate the surface of the rolls with milk.