Whole Wheat Apricot Scones with Flax Seeds and Oats

Preheat the oven to 350°F.

Put flour, oats, flax seeds, baking powder and salt into a food processor and pulse until combined.

Add butter and pulse again mixture resembles coarse breadcrumbs.

In a small bowl, whisk together honey, buttermilk, eggs and almond extract then pour in a constant stream into food processor while pulsing just until mixture is blended. If very dry, add another tablespoon of buttermilk. Dough will be a little sticky.

Transfer dough to a well-floured surface fold in apricot pieces to evenly distribute them.

Form dough into a 9-inch circle.

Using a floured knife, cut dough into 12 wedges and transfer to a large baking sheet, arranging the scones 1 to 2 inches apart.

Brush scones with buttermilk and sprinkle them with sugar.

Bake until cooked through and golden brown around the edges, about 25 minutes. Serve hot or at room temperature.