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.

Cherry Cream Scones

3/4 cup dried cherries

1 cup boiling water

3 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 tsp. salt

1/2 tsp. cream of tarter

1/2 cup cold butter, cut into chunks

1 egg, separated

1/2 cup sour cream

3/4 cup half-and-half

1 1/2 tsp pure almond extract

coarse sugar (sanding sugar) for tops of scones

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Place dried cherries in a bowl and pour the boiling water over them. Allow to set for 30 minutes and drain well.

In a bowl whisk together the flour, baking powder, sugar, salt and cream of tarter.

With a pastry cutter or fork , cut in the butter until it resembles pea size. In another bowl whisk together the sour cream, half-and-half, egg yolk and almond extract.

Toss the drained cherries in the flour mixture. Pour in the liquid ingredients and lightly blend until the mixture begins to form a dough.

Divide dough in half. Form each half into a disk 1/2 inch thick. Cut each disk into 4 wedges. Place wedges on a parchment lined baking sheet. Brush the tops with beaten reserved egg white and sprinkle with sanding sugar. Bake for about 15-20 minutes until cook through.

Black Pepper-Cheddar and Bacon Scones

1 tablespoon black pepper

3 cups flour

1 tablespoon baking powder

1 tsp. salt

1 /2 cup butter, cold and cut into pieces

1 1/2 cups grated sharp cheddar cheese

4 green onions, thinly sliced

1 lb. bacon, diced and cooked crisp

3/4 cup-1 1/2 cups buttermilk

2 seeded and finely chopped jalapenos

1 egg

2 tablespoons water

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl place the flour,pepper,salt and baking powder and whisk to combine. Using a pastry blender or fork cut the butter into the flour until it resembles small peas. Toss together in the flour mixture the cheddar cheese, green onions, jalapenos and cooled crisp diced bacon. Add 3/4 of a cup of the buttermilk and mix by hand until incorporated. Add 1 tablespoon at a time , buttermilk until dough is pliable and can be formed into a ball. Be mindful not to overwork dough. Place on a lightly floured surface and pat the dough or roll into a circle of 1/2 inch thick. Cut circle into wedges depending on size preferred. Place on parchment lined baking sheet . In a bowl whisk to combine the egg and water. Brush the tops with the egg wash. Place in oven and bake for 15-20 minutes or until golden and cooked through. Serve warm.