Whole Wheat Apricot Scones

Whole Wheat Apricot Scones

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1 cup , chopped dried apricots

5 1/2 cups whole wheat pastry flour

1/2 cup sugar

2 tablespoons baking powder

1/2 tsp nutmeg

1 tsp. salt

2 1/2 cups heavy cream plus more for brushing tops

about 3 tablespoons turbinado sugar

Cover the dried fruit with hot water for about 10 minutes and then drain well.

In a mixer bowl sift together and add the dry ingredients; pour in the heavy cream into the dry ingredients. Blend just until combined. Do not over mix. Remove from bowl and knead in the dried fruit. Divide in half. Form each half into 9 inch discs. Cut each disc into 8 wedges. Place on a baking sheet and cover. Allow to rest on counter for 1 hour. Preheat oven to 425 degrees. Brush the tops with heavy cream and sprinkle tops with turbinado sugar. Bake for about 15 minutes or until cooked. Do not over bake. Place on wire rack to cool slightly.

24 thoughts on “Whole Wheat Apricot Scones

  1. you are just amazing, my dear. They look lovely and are exactly up my taste-bud alley. Thanks for all the brilliant recipes and ideas (and photos!).

    • Try searching for raw sugar ; sometimes turbinado sugar is also called that. It is coarse in texture and does not melt when baked, so you get this yummy sweet crunchy texture on top. Make sure you use whole wheat PASTRY flour. Standard whole wheat would be too heavy.

  2. Pingback: Whole Wheat Apricot Scones « My Spanish Translator

  3. I love the fact that you have used whole wheat in this recipe, we have diabetes in our family, and I have had scares in the past with it, over the years I have learned to try to incorporate whole wheat or any other fiber rich grain in my recipes that have sugar to help slow down the absorbtion of sugars, I love scones but so much of the time you find they are made with white flour. Now I do a lot of experimenting myself, and could have added the whole wheat, but it is nice to see a recipe as a jumping off point. Thanks again you have a great blog!

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