Apricot-Sunflower Scones

By Hklbrries

These scones are loaded with flavor and packed with fiber, vitamin E, beta carotene, phytonutrients, anticarcinogens and other health benefits that keep your hunger satisfied and help protect against disease.

Ingredients

• 1 cup unbleached flour
• 1 cup oat flour
• 1/2 cup turbinado sugar
• 1/3 cup flax seed meal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp butter or margarine, cut into cubes
• 1/3 cup unsalted sunflower seeds
• 1 cup chopped unsulphured dried apricots
• 2/3 cup buttermilk
• 1 egg
• 1 tbsp freshly grated orange peel
• 1 tsp vanilla extract
• Egg wash (1 egg beaten with 2 tsp buttermilk or water)

Preparation

Step 1

Preheat oven to 425 F. In a large bowl, mix together both flours, sugar, flax seed meal, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in apricots and sunflower seeds; set aside.

In a small bowl, whisk together the egg, buttermilk, orange peel and vanilla extract. Make a well in the center of the flour mixture, then mix the center in to form a sticky dough. Work the dough as little as possible.

Turn the dough out onto a lightly floured cookie sheet that has been lightly coated with a nonstick spray. With floured hands, pat the dough down to about 1/2-inch thick. Score the top into 8 pie-shaped wedges. Brush tops lightly with the egg wash.

Bake at 425 F for 15 minutes, or until scones are lightly browned. Serve warm with butter, honey, fruit preserves, or ricotta cheese mixed with maple syrup.

For breakfast-to-go, make the batter the night before, store in the refrigerator and bake in the morning while you get ready for your day.