Heavenly Whole Wheat Apricot Ginger Scones

This fruit scone combination is seriously good! I love making scones and muffins for quick and healthy week day breakfasts and I'm looking forward to tomorrow mornings cup of coffee with one of these tasty scones to go with!

I used my go to fruit scone recipe and added in chopped dried Apricots and chopped candied ginger! Mmmmmmm! 

Whole wheat Apricot Ginger Scones Recipe

2 cups whole wheat flour

2 tsp baking powder

1/8 tsp sea salt

10 chopped dried apricots

1/4 cup chopped candied ginger

3/4 cup of butter

1/2 cup whole milk or cream

1 large or two small eggs

1 tsp vanilla extract

1/3 cup honey

Top with a sprinkle of organic coconut palm sugar.

Makes 12 small- medium scones

Mix dry ingredients in large bowl with chopped apricots and ginger. With a pastry blender cut in butter. 

In a small measuring cup mix together milk, egg, vanilla and honey. Pour into flour mixture and stir until the dough comes together. transfer 1/3 of the dough to floured surface (using only 1/3 of the dough makes it easier to handle). Kneed and make sure the sides are not sticky. Form ball into flat circle shape by patting to down then cut into 4 triangles. Do this 3 times with the rest of the dough. 

Place the scones onto a parchment lined baking sheet and sprinkle with coconut palm sugar. 

Bake at 350 for about 20 minutes. 

Another healthy breakfast idea to add to the list. 

Enjoy!