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.