Apricot-Sunflower Scones

Makes 8 scones

These scones are loaded with flavor and packed with fiber, vitamin E, beta-carotene, phytonutrients, anti-carcinogens and other healthy benefits that keep your hunger satisfied and help protect against disease. Need breakfast on the go? Just make the batter the night before, store in the refrigerator and bake in the morning while you get ready for your day.

1 cup unbleached flour
1 cup oat flour
1 cup turbinado sugar
1 cup flaxseed meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter or margarine, cut into cubes
1 cup chopped dried apricots
1 cup unsalted sunflower seeds
1 egg
1 cup buttermilk
1 tablespoon freshly grated orange peel
1 teaspoon vanilla extract
Egg wash (1 egg beaten with 2 teaspoons buttermilk or water)

Preheat oven to 425 degrees. In a large bowl, mix together flours, sugar, flaxseed 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 egg, buttermilk, orange peel and vanilla extract. Make a well in the center of the flour mixture and pour in the egg mixture. 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 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 egg wash. Bake for 15 minutes or until scones are lightly browned. Serve warm with butter, honey, fruit preserves or ricotta cheese mixed with maple syrup.