Fresh Apricot Blueberry Drop Scones

• 2 cups Whole Wheat Flour
• 2 Tablespoons Wheat Germ
• 1/8 teaspoons Salt
• 2 teaspoons Baking Powder
• 1/4 cups Sugar
• 4 Tablespoons Cold Butter
• 1-1/2 cup Fresh Blueberries (you Can Use Frozen, But Batter Will Turn Blue)
• 1 cup Fresh Apricots, Pitted And Coarsely Chopped
• 1 teaspoon Vanilla Extract
• 2 whole Eggs (farm Fresh, If You Have Them)
• 1/4 cups To 1/3 Cup Low-fat Milk (adding A Little More If Dough Is Too Dry)
• Optional Garnish: Cinnamon And Sugar, For Sprinkling

1. Preheat oven to 400 degrees F.
2. Mix together all of the dry ingredients (flour through sugar on the above list). Cut in the butter with a pastry cutter. Toss in the fruit and gently coat it with the flour mixture. Then add the remaining ingredients and mix to form a dough. Start with less milk and gradually add more if dough is too dry. Spoon scoops of the dough mixture onto a pizza stone, or parchment paper lined baking sheet; they can be snug since they don't expand too much in the oven. Sprinkle with cinnamon and sugar. Bake in preheated oven for 12-15 minutes. Devour while still warm.

whole wheat flour, salt, baking powder, ubc, butter, fresh blueberries, fresh apricots, vanilla, eggs, ubc, cinnamon

Taken from tastykitchen.com/recipes/breads/fresh-apricot-blueberry-drop-scones/ (may not work)