Whole Wheat Apricot Scones {with Oats and Flax}
- Yield: 12 small scones
Ingredients
- 2 1/4 cups whole wheat pastry flour
- 1 cup rolled oats
- 3 tablespoons ground flax seed
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 5 tablespoons unsalted butter, chilled
- 2/3 cup chopped dried apricots
- 1/4 cup honey
- 3/4 cup plus 1 tablespoon buttermilk, divided
- 1 egg
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
- 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.
- In a small mixing bowl, whisk together the honey, 3/4 cup buttermilk, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Transfer dough to a well-floured surface and form two circles 3/4″ thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1″ between each.
- 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