Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. bowl#1~ sift flour, sugar, bp, dates, nuts, cranberries and zest of 2 oranges; set aside. bowl#2~ in a mixing bowl, beat eggs, oil and buttermilk and add to dry ingredients in bowl#1. pour into 2, well-greased loaf pans 7-1/2" x 3". bake for 35 minutes or until cake-tester comes out clean. cool. mix orange juice and sugar and pour over cooled cake. these cakes keep very well in the refrigerator for 2 weeks wrapped in plastic wrap and turned upside down and right-side up to distribute the moisture evenly throughout.

Target recipe: preheat the oven to 425° and line a baking sheet with parchment paper. in a bowl, whisk the flour, oats, baking powder, salt and 3 tablespoons of the sugar. using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. mix in the cranberries and orange zest. stir in the 1/2 cup of buttermilk until a stiff dough forms; knead until it just comes together. on a floured surface, pat the dough into a 3/4-inch-thick round and cut into 8 wedges. brush with buttermilk. sprinkle the remaining sugar on top. transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned. transfer the scones to a rack and let cool slightly. serve warm or at room temperature.