Whole Wheat Apricot Scones with Flax Seeds and Oats
- 2 1/2 cups whole wheat flour
- 1 cup rolled oats
- 3 tablespoons flax seeds
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, cut into small pieces and well chilled
- 3/4 cup chopped dried apricots
- 2/3 cup honey
- 3 tablespoons low-fat buttermilk, plus more for brushing
- 2 eggs
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon turbinado sugar (optional)
Preheat the oven to 350°F.
Put flour, oats, flax seeds, baking powder and salt into a food processor and pulse until combined.
Add butter and pulse again mixture resembles coarse breadcrumbs.
In a small bowl, whisk together honey, buttermilk, eggs and almond extract then pour in a constant stream into food processor while pulsing just until mixture is blended. If very dry, add another tablespoon of buttermilk. Dough will be a little sticky.
Transfer dough to a well-floured surface fold in apricot pieces to evenly distribute them.
Form dough into a 9-inch circle.
Using a floured knife, cut dough into 12 wedges and transfer to a large baking sheet, arranging the scones 1 to 2 inches apart.
Brush scones with buttermilk and sprinkle them with sugar.
Bake until cooked through and golden brown around the edges, about 25 minutes. Serve hot or at room temperature.
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- 2 1/2 cups whole wheat flour
- 1 cup rolled oats
- 3 tablespoons flax seeds
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, cut into small pieces and well chilled
- 3/4 cup chopped dried apricots
- 2/3 cup honey
- 3 tablespoons low-fat buttermilk, plus more for brushing
- 2 eggs
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon turbinado sugar (optional)