Today is fabulous. For two reasons.

One: I made these delicious whole wheat apricot walnut scones. Which are beyonnnnndddddd yummy.

Two: Cherryvale Farms is hosting our first store demo today! Yippee!

Why do I love these scones? Let me count the ways…

One: They are made with whole wheat flour.

Two: They have a scant 1/2 cup of brown sugar.

Three: They have tart little bits of dried apricots.

Four: You get a nice little crunch in every bite from chopped walnuts.

1 2 3 4 …Which makes me start singing that Feist song in my head. And now I can’t get it out of my head.1 2 3 4…

Which is probably a good thing since I’ll be standing in front of a grocery store all afternoon today and will probably enjoy a good hum going through my head in between visitors.

Moral of the story: if you’re near Aptos, CA today (Santa Cruz area), stop on by Aptos Natural Foods and say hello! I won’t have these delicious scones (these are just for fun, silly!) but I will have plenty of freshly baked Pumpkin Spice Bread, Apple Streusel Muffins, Banana Bread and Zucchini Cornbread Muffins.

Recipe after the jump…

Apricot Walnut Scones

Makes a dozen 2″ round scones

• 1 cup all-purpose white, unbleached flour
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dried apricots, chopped into small pieces
• 1/2 cup walnuts, chopped into small pieces
• 2 tablespoons butter (chilled and cut into small cubes)
• 2/3 cup milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon apple pie spice (or just another 1/2 teaspoon cinnamon, plus a dash of cloves and nutmeg)

Preheat oven to 425 F. Prepare a baking sheet with either parchment or a nonstick baking mat like Silpat.

In a bowl, whisk together dry ingredients. Next add small cubes of butter. Using a spoon or in a countertop mixer, incorporate the butter into the dry mix.

Next add the milk and stir or mix together until just combined.

Turn out mixture onto a lightly floured surface. Using your hands or a rolling pin, gently flatten out the mixture to about 1 inch thick. Using a biscuit cutter or the open end of a glass or mason jar, cut out round circles of scones and place on a baking sheet, about 2″ apart.

Top each scone with a sprinkle of brown sugar. Bake for 12 – 15 minutes.

Let cool slightly on a baking rack before serving.

These aren’t super sweet scones so I like them with a little bit of butter and honey.