Whole Wheat Apricot Scones {with Oats and Flax}
 
 
Serves: 12 small scones
Ingredients
  • 2¼ cups whole wheat pastry flour
  • 1 cup rolled oats
  • 3 tablespoons ground flax seed
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 5 tablespoons unsalted butter, chilled
  • ⅔ cup chopped dried apricots
  • ¼ cup honey
  • ¾ cup plus 1 tablespoon buttermilk, divided
  • 1 egg
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the flour, oats, flax, baking powder, and salt. Cut butter into small cubes and add to the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the dried apricots.
  3. In a small mixing bowl, whisk together the honey, ¾ cup buttermilk, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  4. Transfer dough to a well-floured surface and form two circles ¾" thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1" between each.
  5. Use a pastry brush to brush scones with the remaining buttermilk. Bake 12-16 minutes, until golden brown around the edges.
Notes
adapted from Whole Foods
Recipe by at https://dev.gatheranddine.com/whole-wheat-apricot-scones-oats-flax/