Serves: 5
Total Calories: 415
Yield: 8 - 10 scones

1 cup flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
6 tablespoons sugar
6 tablespoons cold butter
1/2 cup snipped apricot
1/2 cup chopped pecans
2 eggs
1/4 cup half and half

Preheat oven to 375°. Combine flours, baking powder, and sugar. Cut in the butter. Stir apricots and pecans into flour mixture. Beat eggs and half-and-half together. Stir into flour mixture. Gather into a ball and turn out onto a lightly floured counter. Knead gently a few times. Roll out to 1/2 to 3/4 inch thick and cut with biscuit cutter. Place scones on a lightly buttered (or parchment covered) baking sheet and bake for 12–15 minutes in the preheated oven. Serve warm from oven with butter and honey.

Note: For an alternative shape, drop by spoonful onto lightly buttered baking sheet. Bake as directed.

Nutritional Facts:

Serves: 5
Total Calories: 415
Calories from Fat: 209

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