Fruit And Nut Scones

• 1 cup Walnuts
• 1 cup Golden Raisins
• 1/2 cups Regular Raisins
• 1/2 cups Dried Apricots, Quartered
• 3/4 cups Plus 2 Tablespoons, All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 1 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• 6 Tablespoons Sugar
• 1-1/4 cup Rolled Oats
• 9 Tablespoons Unsalted Butter, Cut In Small Squares
• 2 teaspoons Orange Zest
• 1/2 cups Flax Seeds
• 1/2 cups Buttermilk, Possibly Slightly More

1. Toast walnuts in the oven for 10 minutes at 300F. Cool.
2. Cover raisins and apricots in boiling water. Soak to soften 5 minutes. Drain and cool.
3. In a mixer bowl, mix flours, baking powder, baking soda, salt, sugar, and oats. With the mixer on low, cut in butter to pea-size chunks. Stir in fruit, nuts, zest, and flax seeds. Gently stir in the buttermilk to form a crumbly mass (you may need to add more buttermilk, by tablespoons, if needed). Dump onto a floured surface and shape into a large, 1-inch thick square. Using a pastry cutter, cut the large square into 4 smaller squares. Cut each smaller square into two triangles. Then cut each triangle into two smaller triangles.
4. Place 16 triangles on two cookie sheets. You may have to reshape triangles and smash crumbs back on. Bake for 25 to 30 minutes at 350F until golden. Cool on pans.

walnuts, golden raisins, regular raisins, flour, whole wheat flour, baking powder, baking soda, ubc, sugar, rolled oats, unsalted butter, orange zest, flax seeds, buttermilk

Taken from tastykitchen.com/recipes/breads/fruit-and-nut-scones/ (may not work)