The kind I prefer is a bit more dense and without as much sweetener added. You can use any form of dried fruit that you like. I’ve made it with apricots which are tasty but made them this morning using figs. I suggest leaving the sugar out completely and using REAL butter only. I substituted the buttermilk for soy or milk because we always have at least one of them in our fridge.
Hope you like them.
Whole Wheat Apricot Scones with Flax Seeds and Oats
These hearty scones are deliciously satisfying. Using a food processor to make the dough means quicker prep time and easy clean-up.
2 1/2 cups whole wheat flour
1 cup rolled oats
3 tablespoons flax seeds
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons butter, cut into small pieces and well chilled
3/4 cup chopped dried apricots
2/3 cup honey
3 tablespoons low-fat buttermilk, more for brushing
1/4 teaspoon almond extract (optional)
1 tablespoon turbinado sugar (optional)
Preheat oven to 400°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. Add apricots and repeat process.
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 and form 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.
Per serving (1 scone/about 3oz/82g-wt.): 240 calories (70 from fat), 7g total fat, 3.5g saturated fat, 50mg cholesterol, 200mg sodium, 41g total carbohydrate (4g dietary fiber, 21g sugar), 6g protein