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Nutrition for Optimal Wellness
Whole Wheat Apricot Scones with Flax Seeds and Oats

Adapted from Whole Foods Market recipes 

These hearty scones are nutrient-dense and deliciously satisfying. Using a food processor to make the dough means quicker prep time and easy clean-up.

Makes 12 scones

2 cups whole wheat flour
1 cup NOW Real Food® Rolled Oats*
3 tablespoons NOW Real Food® Organic Flax Seeds*
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons butter, cut into small pieces and well chilled
3/4 cup chopped dried apricots
2/3 cup honey
1/2 cup plus 1 tablespoon low-fat buttermilk, divided
2 eggs
1/2 teaspoon almond extract (optional)
Optional: 1 to 2 tablespoons NOW Real Food® Organic Turbinado Sugar*
  1. Preheat oven to 400°F.
  2. Put flour, oats, flax seeds, baking powder and salt into a food processor and pulse until combined.
  3. Add butter and pulse again mixture resembles coarse breadcrumbs.
  4. Add apricots and repeat process.
  5. In a small bowl, whisk together honey, 1/2 cup of the buttermilk, eggs and almond extract then pour in a constant stream into food processor while pulsing just until mixture is blended.
  6. Transfer dough to a well-floured surface and form into a 9-inch circle.
  7. Using a floured knife, cut dough into 12 wedges and transfer to a large baking sheet, arranging the scones 1 to 2 inches apart.
  8. Brush scones with remaining 1 tablespoon buttermilk then sprinkle with sugar.
  9. Bake until cooked through and golden brown around the edges; about 25 minutes.
  10. Serve hot or at room temperature.

*NOW items available at your local health food store