Apricot Scones

Ingredients 
  • 1 c. all-purpose flour
  • 1/2 c. whole wheat flour
  • 2 c. rolled oats
  • 1/4 c. white sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. Equal Exchange Organic Wild Dried Apricots
  • 1 egg, beaten
  • 1/2 c. butter, melted
  • 1/3 c. milk
Directions 

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.

Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

Recipe adapted from Baking Chic 

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