Apricot Scones, Whole Wheat With Flax Seed And Oats
2 1 / 2 cups whole wheat flour
1 cup oatmeal
5 tablespoons butter, cut into small pieces and chilled
3 tablespoons of flax seed
1 tablespoon baking powder
3 / 4 cup chopped dried apricots
Tsp salt 1 / 4
3 tablespoons of whey low-fat, more brushing
2 / 3 cup honey
1 / 4 teaspoon almond extract (optional)
Turbinado sugar 1 tbsp (optional)
Preheat oven to 400 ° C. Put the flour, oats, flax seeds, baking powder and salt in a food processor and mix well. Add butter and pulse again the mixture resembles coarse crumbs. Add apricots and repeat the process.
In a small bowl, whisk together the honey, buttermilk, eggs and almond extract, then pour in a steady flow in the food processor, while pulsing until mixture is well blended. If very dry, add another tablespoon of buttermilk. Batter will be slightly sticky. Transfer the dough on well floured surface and form a circle of 9 inches. With a floured knife, cut dough into 12 pieces and place in a large baking sheet, place the scones 1 to 2 inches apart.
Brush the scones with buttermilk and sprinkle with sugar. Cook until cooked and golden around the edges, about 25 minutes. Serve warm or at room temperature.