Whole Wheat Apricot Scones
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.
maggiesonebuttkitchen 
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!).
🙂 That’s very nice to say. Thank you. Enjoy:)
I made these, Maggie:-) Very nice. Why the hour rest?
I just find with the whole wheat it just helps with moisture. Sounds weird I know; much like when making soda bread.
Oh my gosh, I’ve been into scones lately! Whole wheat ones–awesome!
Enjoy:) and Happy Cooking!
if this has apricots in it — it has to be good
🙂
These look so yummy – not too sweet and so virtuous with the whole wheat flour. Must give them a try. Thanks!
Enjoy!
I also am a scone lover & your scones look so delightful & wonderful too! 😉 xxx
Thank you very much. 🙂
These have me salivating… I shall have to look up turbinado sugar, intrigued!
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.
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.
Ok great, thank you! Look forward to trying them out.
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Thank you:)
Reblogged this on Urban Farm Foodista and commented:
Yay Maggie!
Thank you so much:)
A great tea drinker, and always looking for a great scones recipe! This one is nice with the whole wheat. Looks great! My teacup approves!
🙂 Enjoy! Make sure it’s Whole wheat pastry flour that you use:)
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!
Just make sure you are using Whole Wheat PASTRY flour:) It’s lighter in texture. Enjoy:)