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Not a likely love

Well, would you look at that! Yesterday was Saint Patrick’s Day, and how fitting, I’m writing about scones! Which are Irish, of course - and, well, also Scottish, and English, and generally British, but anyway, they’re Thatapproximatepartoftheworldish, at least. I should quit while I’m ahead.

When I was growing up, my elementary school was near a health food store called the Earth. It was not a large place, nor was it fancy. It was not Whole Foods. It was small and low-ceilinged, lit with fluorescent tubes and lined with vitamins in brown bottles and beeswax chapstick and sesame bars in plastic wrappers, and it smelled like lentil soup. There was a cafe at one end where they served sandwiches and baked goods, and sometimes, after my mother picked me up from school, she would take me there for a snack. It was pretty forward-thinking of her, I now realize; Oklahoma City didn’t, and still doesn’t, have a lot of places like the Earth, places where you could buy natural cheeses or soy milk or jojoba shampoo. Not that I cared so much about that stuff; what I cared about was the carob brownie they sold at the cafe, and the bottle of lemon-flavored Crystal Geyser sparkling water I was allowed to wash it down with. (This was the early 80s, and the world had only just gotten flavored sparkling water. It was a heady time.) My mother, for her part, would get something similarly fine: a whole wheat scone with dried apricots. For me, it was not a likely love - there was no carob, no sparkle, no fizz - but as I got older, I had to admit that my mother was onto something. She knew what was what. I still think about that scone today.

That’s right: I’m celebrating Saint Patrick’s Day with a health-food-store scone from central Oklahoma. Cheers!

You’re going to like them. I swear. The Earth brought them in from a place called Lovelight Bakery in the nearby town of Norman, and my mother liked them so much that she would sometimes special-order them, a dozen at a time, and stash them away in the freezer to be meted out over a number of weeks. Unlike some whole wheat pastries, they weren’t paperweights masquerading as food: they did taste delicately of wheat, but they were tender, fine-crumbed, even heading toward flaky, studded with tangy apricots. I haven’t had an Earth/Lovelight whole wheat scone in probably twenty years, but a couple of weeks ago, I was sitting in a meeting when I had a sudden vision of none other. (Some people get their ideas in the shower; apparently, I get mine while zoning out in meetings. In fact, the idea for this book came to me in a weekly staff meeting at my previous job. What looked like dutiful note-taking, tra la la la la, was actually a rough sketch of the table of contents.) Clearly, I needed to make a whole wheat scone. So when I got home, I e-mailed my mother to see, by chance, if she had the recipe, and when she didn’t, I decided to work up my own.

I started from the scone recipe in my book, because it’s my favorite basic scone. For my first go, I decided to replace the entirety of the recipe’s usual white flour with whole wheat pastry flour, and let me tell you, in case you ever considered such an idea, do not do that. The dough was so heavy that it could hardly rise in the oven, and texture- and flavor-wise, it was a stunning approximation of particle board. Actually, if I’d been trying to develop some sort of a mix for instant homemade particle board, it would have been a real sensation. As it was, though, when I gave one to Brandon and asked if there was anything redeeming about it, he took a single bite and, before even swallowing, mouthed, and I quote, “No.” So I tried again, and this time, I used a mixture of flours: 50% white, and 50% whole wheat pastry. I also added an additional tablespoon of sugar, because I find that the dark, savory qualities of whole wheat flour can tend to drown out sweetness. Anyway, IT WORKED! The scones are sturdy but light, biscuit-like but not as rich, and they taste just enough of whole wheat to feel hearty, warming, right. I don’t know what the Irish would say, or the Scottish, or the English, but I think it’s my new scone.

Whole Wheat Apricot Scones

I used whole wheat pastry flour in this recipe, and I love how it works. Whole wheat pastry flour is more finely ground and lower in protein than regular whole wheat flour, and it yields a product very similar in texture to my usual all-purpose flour scones. I considered using white whole wheat flour, which I’ve also used occasionally in baking, but I really do prefer whole wheat pastry flour. White whole wheat flour, while more delicate than regular whole wheat, is still too coarsely ground, and it’s tougher, less delicate.

You can make these scones with any kind of dried fruit you want, but I like them best with dried apricots. My favorites are from Trader Joe’s, labeled “California Slab Apricots, Blenheim Variety.” They’re soft and have a very true apricot flavor, sweet and also quite tart. (They’re sulfured, which some people avoid, but I prefer the flavor.)

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tsp. baking powder
½ tsp. table salt
4 Tbsp. (½ stick) cold unsalted butter, cut into ½-inch cubes
¼ cup sugar
½ cup diced dried apricots
½ cup half-and-half, plus more for glazing
1 large egg

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flours, baking powder, and salt. Using your hands, rub the butter into the flour mixture, squeezing and pinching with your fingertips until there are no butter lumps bigger than a large pea. Add the sugar and dried apricots, and whisk to incorporate.

Pour the half-and-half into a small bowl, and add the egg. Beat with a fork to mix well. Pour the wet ingredients into the flour mixture, and stir (with the fork; it works fine) to just combine. The dough will look shaggy and rough, and there may be some unincorporated flour at the bottom of the bowl. Don’t worry about that. Using your hands, gently press and shape the dough, so that it holds together in a messy clump. Turn the dough and any excess flour out onto a board or countertop, and press and gather and knead it until it just comes together. Ideally, do not knead more than 12 times. As soon as the dough holds together, pat it into a rough circle about 1 ½ inches thick. Cut the circle into 8 wedges.

Put the wedges on the prepared baking sheet. Pour a splash of half-and-half into a small bowl. Using a pastry brush, brush the tops of the scones with a thin coat to glaze. Bake for about 15 minutes, or until pale golden. Transfer to a wire rack to cool slightly. Serve warm - with butter, if that’s your style. (My mother used to split the Earth/Lovelight ones in half and toast them, and then smear them with butter. Very good.)

Note: If you plan to eat them within a day or two, store the scones in an airtight container at room temperature. For longer storage, seal them in a heavy plastic bag or container, and freeze them. Before serving, bring them to room temperature. Either way, reheat them briefly in a 300°F oven. They’re best served warm.

Yield: 8 small scones


Anonymous Vivian said...

This looks delicious! I'm gonna try it with cake flour to substitute the ap flour. Hopefully it'll work!

1:43 AM, March 18, 2010  
Blogger the lacquer spoon said...

Thanks for the sweet memory of your childhood with the recipe. Cooking is a liaison to connect past and present indeed :)

1:57 AM, March 18, 2010  
Blogger Susan said...

Thanks for the recipe. I also grew up in NW OKC and then dated a baker/employee from Lovelight during my college days. Boy, did you flood my mind with memories.....
Can't wait to try the scones!

2:20 AM, March 18, 2010  
Anonymous http://www.floatingcloudberries.blogspot.com said...

I love scones! We used to have a sweet little Victorian Tea Room that made the best scones... light, slightly sweet, studded with fruit and a fairy sprinkling of sugar on top..with clotted cream and jam served on a beautiful plate with a cozy pot of tea aaaaah! Memory Lane I go there often but alas my tea room is now closed so I will make these scones and have them with a cup of tea this afternoon, thank you Molly for helping me create a gentle day!

3:11 AM, March 18, 2010  
Anonymous Dinners and Dreams said...

I love scones and pretty much anything with apricot. Thanks for a great recipe.


3:21 AM, March 18, 2010  
Anonymous Maddie said...

There are some foods from childhood that worm their way into your heart and seem iconic; so glad you were able to recreate that scone from your youth!

3:38 AM, March 18, 2010  
Blogger Blair said...

There have been so many irish soda bread/irish bread recipes floating around the food blog work the past couple of days. these seem like the perfect way to nurse a "i drank too much guiness last night" hangover, and really just a perfect way to start a morning. i love scones and still have not tried your basic scone recipe, this will have to change. thank you for sharing as always, and i plan to attend your upcoming book event in NYC!

3:48 AM, March 18, 2010  
Anonymous Jessica @ How Sweet said...

Looks delicious. My grandmother made many orange desserts so I'd love to try.

4:05 AM, March 18, 2010  
Blogger Victoria said...


Molly, Molly, Molly.

How can I lose 5 pounds when you come up with temping recipes like this one? When I finally got two 6-inch skillets to make individual Molly "Dutch Babies," which are best slathered in (at least my own) maple syrup? How, how how?

I LOVE the whole wheat scones Eli Zabar sells, and I LOVE my mother's apricot scones so there is no doubt that I am going to LOVE these scones.

I'll start my diet on Monday.

4:11 AM, March 18, 2010  
Anonymous Justine said...

I now have an afternoon date with my oven. I can't wait to try the recipe!:-))
Have a nice day!

4:35 AM, March 18, 2010  
Blogger Miranda said...

Happy St. Patricks Day!
The Scones are beautiful.

4:54 AM, March 18, 2010  
Anonymous Belinda @zomppa said...

Happy St. Patrick's Day! They look lovely!

5:11 AM, March 18, 2010  
Blogger FoodTherapy4Me said...

Great story, wonderfully inspired (and created) recipe!

5:25 AM, March 18, 2010  
Blogger keely steger said...

The Earth is still there, but they have also opened a cafe on Campus Corner! I'm wondering if they still have these scones...

5:50 AM, March 18, 2010  
Anonymous thedelishdish said...

i love that they use whole wheat flour but still come out crumbly and light! ive already got dried apricots sitting around so this is a must make this weekend!

6:01 AM, March 18, 2010  
Blogger Katie said...

Love the Earth! Eaten many a scone from there.

6:03 AM, March 18, 2010  
Blogger Julia said...

No better way to spend a Sunday but with a cup of tea and scones (preferably with jam and clotted cream ... yum). I loved your blueberry buttermilk scones and I'll try these but for some reason, American scones and the traditional Irish and English delights just don't compare.

6:18 AM, March 18, 2010  
Blogger BettyCupcakes said...

I'm a sucker for a scone and agree wholeheartedly with your assessment about TJ's apricots.

6:33 AM, March 18, 2010  
Blogger Kathy said...

I do love to see experimentation with whole wheat flours, and I appreciate honest feedback when it doesn't work.


That cracked me up! Thanks, Molly; I look forward to trying these.

Wanted to tell you, too, that I recently purchased your book for my boyfriend and me. We love it. We absolutely love it. We, too, are a long-distance couple (he's St. Louis, I'm Madison), and there are other similarities to your initial relationship with Brandon, too. (I'm moving next month to St. Louis -- finally!). Anyhow, after I became familiar with Orangette, I knew the book would be perfect for our bedtime reading; during our monthly visits, it's one of our favorite things to do in our precious few days together. Thank you for writing from the heart. You make it seem so effortless, and yet I know it's rarely so.

All our best to you and Brandon!

Kathy and Mark

6:47 AM, March 18, 2010  
Anonymous rbblackburn@sbcglobal.net said...

You've made my Oklahoma tummy hungry.

7:05 AM, March 18, 2010  
Blogger Jeremy and Kathleen said...

The Lovelight introduced me to apple slices on a tuna fish sandwich. Divine.

Hello from OKC - I love your blog and your podcast. :)

7:05 AM, March 18, 2010  
Blogger Zoomie said...

I just love your writing! Particle board! Ha! :-D

7:17 AM, March 18, 2010  
Blogger Kirsten said...

Your scones look really good. I love scones and just tried a new recipe for my apricot scones but I like your ingredients better. Maybe a little healthier. I will give them a try. Thanks.

7:28 AM, March 18, 2010  
Blogger Daisy said...

Hi Molly - I am a new reader to your blog. I really enjoy the simplicity and you neat polaroid pictures. The Scones sound great!

7:29 AM, March 18, 2010  
OpenID katieleigh said...

YUM. I love the scones from your book and make them all the time. I'll have to try these!

7:30 AM, March 18, 2010  
Anonymous Anonymous said...

I just read your article in Bon Appetit about Sole Meuniere. One of my favorite dishes to make is out of
Craig Claiborne's NYT cookbook. He cooks pounded chicken in the same way. I always thought he was a genius to come up with that recipe, but now realize it was classic French cooking!

7:37 AM, March 18, 2010  
Blogger Anne Zimmerman said...

On the to-bake list for this weekend. Can't wait!

7:41 AM, March 18, 2010  
Anonymous Meryl said...

Molly, your words are delightful and so are the recipes you share!! I look forward to reading your blog (it's my treat for me!) and loved, LOVED your book and treasure it actually! THANK YOU for sharing:)

7:57 AM, March 18, 2010  
Anonymous sarah (braise and butter) said...

My last great brainstorming session occurred in my history of architecture and interiors class, during a particularly snooze-worthy discussion of hepplewhite vs. sheraton chairs. i realized at the end of class i hadn't taken a single note. i have an exam in 4 days. whoops.

but, yay scones! love those tj's apricots. these look great.

8:14 AM, March 18, 2010  
Anonymous Anonymous said...

Unsulfured apricots may look less appetizing but more than make up for it in taste- sweet (sulfur is sour) and very apricoty.
Once they get past the browner look of unsulfured everyone I've introduced them to prefers them to sulfured.

8:21 AM, March 18, 2010  
Anonymous SeattleDee said...

So there IS hope for edible whole wheat scones. Mine are referred to as "those cardboard things" (not usually a compliment), and are prime candidates for an Orangette makeover. Today's new project, for sure.

8:22 AM, March 18, 2010  
Blogger Cheryl Arkison said...

There was a health food store EXACTLY like that where I went to University. I would go in there to buy flour.
And the back of my work notebook is filled with quilt sketches, article ideas, and list upon list. I look very busy in meetings!
These scones might be the next round of baking with my girls. They love apricots and generally anything that is a carrier for butter.

8:39 AM, March 18, 2010  
Blogger Nancy said...

This post made me smile. Meetings are my preferred time for inspiration, too - a new recipe, a new career, or just a grocery list. The more boring the meeting, the better.

Thanks for this recipe! Love the WW pastry flour and will be trying these soon.

8:59 AM, March 18, 2010  
Blogger Jacqueline said...

JUST what I was craving! I can't wait to test these out. I'm completely bogged down with my school work these days and have been living (impractically) off of tea and baked goods, although the baked goods have come from packages... which is a terrible shame.
Whole wheat apricot scones could not come along at a more appropriate time!
Thanks for the lovely post, Molly!

9:03 AM, March 18, 2010  
Anonymous Val said...

AS a fellow Brit I say,
"By golly! These look fab."
Can't wait to give them a try.

9:05 AM, March 18, 2010  
Anonymous Eliz said...

i would love to try this recipe! do you mind to explain what half and half is?

many thanks : )

9:09 AM, March 18, 2010  
Blogger The Wino said...

I love that you use half whole wheat and half white flour. My mom was a crazy health nut when I was growing up, so at my house every baked good was made with half whole wheat and half white. I hated it then! But I absolutely love it now. Can't wait to try this recipe. Cheers!
P.S. I paired couple more of your recipes from "A Homemade Life" with inexpensive wines. http://seattlewinenovice.blogspot.com/

9:47 AM, March 18, 2010  
Blogger Rosiecat said...

A delightful story and a very delightful-sounding scone! I am all about flour mixing, though it does take a tiny bit more patience to measure out two or three different flours when baking. The fun of experimentation makes it all worth it :-)

9:56 AM, March 18, 2010  
Blogger Molly said...

Happy St Patty's Day, Molly! ♥

10:04 AM, March 18, 2010  
Blogger Molly said...

Hi, all, and happy belated Saint Patrick's Day! Hope your Thursday is off to a good start.

To answer some questions:

Victoria, sorry! I exist solely to mess up your diet, and I freely admit it. But look on the bright side: as scones go, these aren't actually THAT awful for you. They don't have a ton of butter, and they use half and half (I could have called for cream!), and last but not least: WHOLE WHEAT! That's got to count for something. Right?

Keely Steger, is the Earth still on Western? I wasn't sure. I've heard about the one in Norman, but for some reason, I couldn't remember whether the one in OKC is still there.

Anonymous, re: unsulfured apricots, it's not the appearance that I dislike, actually. It's that sweet flavor! To me, a good fresh apricot has quite a bit of acidity and brightness, and I find that I miss that in unsulfured dried apricots.

Eliz, in the US, half-and-half is the name for a commercial mixture of one part milk to one part cream. I'm not sure where you live, but in the UK, I believe the equivalent is single cream. Both have about 18% fat.

And Blair, yes, see you in NYC!

10:26 AM, March 18, 2010  
Anonymous Shirin said...

Great post! Your writing makes me giggle, as per usual.

I spent the weekend at my friend's farm this past weekend, and we got to talking about how much we like your book, and how your writing makes it feel like we're great friends with you and should call you up to come over for a midnight snack. So we decided to bake some of your treats.

We happened to make the scottish scones from your blog! Except we wanted something savory, so we make them with sharp white cheddar, and chilli peppers from her farm. They we incredibly fantastic and I will definitely be using that recipe as a base for all sorts of scones. I'd love to try this one, I've never used whole wheat pastry flour.

The reason we wanted something savory, by the way, is that we also made your cornbread, and it pretty much rocked our world, and we ate way, way too much of it in one sitting. So savory scones to balance it out. With cheese, of course.

I love the recipes you post as much as your writing. Thank you for sharing!

10:43 AM, March 18, 2010  
OpenID flaxenlenape said...

We celebrated our St.Patty's Day with two loves of soda bread, one white and one brown; the brown studded with pecans and TJ's Golden Harvest dried fruit blend. From that brown bread recipe (which I make all the time) I too discovered the merit of a tsp or so of sugar in hearty wheat bread recipes - cinnamon is also a handy "chef's secret".
Interestingly I saw this recipe over on 101cookbooks last week and have been wanting to make it ever since... now perhaps I shall have a scone bake-off. One can never have too many baked goods.

10:47 AM, March 18, 2010  
Blogger Megan said...

I love how your recipes always come with a story which makes them all the more special. Can't wait to try out these scones and imagine life in Oklahoma!

10:56 AM, March 18, 2010  
Anonymous Emily said...

I know this is terrible but all I can think of now is that Office episode where a mystery person has "gone" on Michael's carpet, the entire place reeks, and Creed walks in and asks "Hey guys, somebody making soup?" LoL. Sorry. But the scones sound lovely.

11:58 AM, March 18, 2010  
Anonymous nups said...

hi molly!
came across your blog recently and am addicted...in fact, i may flunk my upcoming exam since i've spent more time reading your recipes than my textbook! you've put me in a scone-making mood...do you know of anything that will work as a decent egg substitute in this recipe? Not sure if an egg-replacer such as Ener-G would be binding enough, and bananas or flax seed might overwhelm the taste...

12:18 PM, March 18, 2010  
Anonymous Anonymous said...

You've inspired me to try cooking and making so many things in the kitchen that I never thought I could accomplish. Scones are one of those things that always seemed to mysterious or difficult to tackle(silly I know). Thanks for your wonderful story and recipe -- I'm making these soon!

12:57 PM, March 18, 2010  
Anonymous CO said...

I am cracking up at the pattern of yellow foods in your last several posts. I hadn't been to your site in a little bit, decided it was way overdue, scrolled all the way down to look at all the lovely pictures before I started reading, and noticed what I'm assuming is an unintentional theme! :)

1:17 PM, March 18, 2010  
Blogger Amanda said...

Oh, these look grand. I see some Saturday morning scones in my very near future!

3:49 PM, March 18, 2010  
Anonymous Emily said...

I'm not a huge fan of scones, but these look yummy (and healthy...ish!) enough for me to give them a shot. Quick question, can I just combine the dry ingredients and butter in the food processor? Whenever I try to cut in butter manually it takes me FOREVER. Thanks!

4:16 PM, March 18, 2010  
Anonymous molly said...

Oh, those TJ's Blenheim's are the BEST, no? And having just devoured a slice of oven-warm homemade 50/50 whole wheat/white bread, I do think it is the happy middle. There is something so lovely in a whole wheat crumb, not overdone -- more toothsome, flavorful, secretly better than anything straight-up white. Not because it's better for you; singularly because the flavor is amplified. Lovely, this.

4:18 PM, March 18, 2010  
Blogger Amaranthian said...

I've been using the same scone recipe for years. This seems like a perfect time to try something new. Thanks!

4:40 PM, March 18, 2010  
Blogger amelia said...

Our version of that health food store, in my hometown of Athens, GA, was called the Phoenix Market, and I mostly remember fresh peanut butter and carob butter.
I bought your book yesterday (I may be the only person in the world who prefers softcover) and read half of it already riding the subway. What a joy to finally have it in my hands. Your writing is so delightfully familiar and comfortable to me, like the way my inner voice sounds...

5:02 PM, March 18, 2010  
Blogger Laura said...

Oh, I miss Lovelight! There was a peanut butter brownie recipe floating around on the internet a few months ago and when I made them, they were good and all, but not what I expected. After I thought about it, I realized that I'd been hoping for Lovelight's peanut butter brownies! *swoon* I asked for - and got - a dozen of those once for my 13th or 14th birthday. It was a great birthday.

5:12 PM, March 18, 2010  
Blogger Blondie's Journal said...

Now why do scones have to be cut into wedges? That has been the hardest part for me when making them. If I plopped them into a bread pan or muffin cups, would they be any less scones? The dough wants to morph out all over the place when I am cutting, even with a serrated knife. I know...it just wouldn't be a scone if it weren't a wedge. Whaaaah!


5:23 PM, March 18, 2010  
Anonymous my spatula said...

as my irish husband would say, "scones are suitably british".

5:42 PM, March 18, 2010  
Blogger katie said...


Thanks for the scone recipe! Sounds like a great way to begin my spring break.
Congrats also for the Seattle Metropolitan magazine appearance! I was excited to see Delancey in there with a cute picture of you and Brandon.

Thank you for your beautiful blog, and enjoy the Seattle sunshine we've been having!


6:25 PM, March 18, 2010  
Blogger michaela said...

Due to sheer laziness, I've been settling for blueberry "scones" from the many Starbucks at SeaTac lately and I knew I was losing it today when I thought "this isn't that bad". I'm sure this one will beat the others hands-down.

6:44 PM, March 18, 2010  
Anonymous Andra @ FrenchPressMemos said...

Oh Molly! There is nothing like a fresh bake scone. Our favorite restaurant in Denver used to serve them in the morning, then they decided to focus on lunch and dinners, so no more scones :(
Recently, with the emergence of my own blog, I asked the owner to teach me how to make them. He agreed (lemon curd recipe included :))and this post came of it:


We used buttermilk and all purpose flour. They were divine and now that you posted this, I might need to try your recipe this weekend!

7:15 PM, March 18, 2010  
Anonymous Anonymous said...

Did you suggest that Ireland is part of Britain?? That's like calling the Canadians "American"!

Lovely scones, though.

2:09 AM, March 19, 2010  
OpenID bferry said...

brilliant: "That’s right: I’m celebrating Saint Patrick’s Day with a health-food-store scone from central Oklahoma. Cheers!" (i laughed out loud at that one)

i am always a fan of sweets using whole-grain flours, so i am definitely making these. thanks!

3:11 AM, March 19, 2010  
Blogger Fun Frieda said...

I do that too, substitute half the white flour for whole wheat. It seems to work really well for everything I've tried. I'll remember that about a little extra sugar, next time.

9:15 AM, March 19, 2010  
Anonymous EB said...

Scones were one of the very first baked goods I ever made... in jr high home ec class no less! I have such a nostalgic, soft spot for them.

9:49 AM, March 19, 2010  
Blogger ashley english said...

made these this morning. absolutely brilliant with a cup of strong p.g. tips. hubs like crunch, so i tossed in a few tablespoons of pecans. here's a photo: http://small-measure.blogspot.com/2010/03/triangles-of-bliss.html

10:25 AM, March 19, 2010  
Anonymous Molly @ mollysmenu said...

These sound delicious. I had planned to make your lemon ginger scones for awhile, but these look much healthier and like something I can eat daily for breakfast without feeling SO guilty. Of course if I were tempted to gild the lily I might just add some chopped white chocolate to the mix.

10:52 AM, March 19, 2010  
Blogger Molly said...

Hi, all!

Thank you, Shirin.

nups, I'm not sure what to advise, re: egg replacer. I've never worked with Ener-G, but my instinct is to try that. Wish I could be of more help!

CO, too funny! Yes, totally unintentional, I swear.

Emily, yes, you can definitely use the food processor to cut the butter into the dry ingredients. I like to do it by hand because I can better control the size of the butter lumps that way, but as long as you keep an eye on the machine, it should be fine. (When in doubt, err on the side of bigger butter lumps, rather than smaller ones.) And be sure to do the next step, the addition of liquid ingredients, by hand. I worry that the dough could overmix very quickly in the food processor.

Jane / Blondie's Journal, you can cut scones into whatever shape you want! I like wedges, but I've also seen them cut into circles, hearts, whathaveyou. I use a large chef's knife (not a serrated knife) to cut my dough, and I've never had any trouble. I just shape the dough into a disk and make a couple of definitive cuts straight down through, and ta da.

Andra, the Fuel scones look gorgeous. So glad you got the recipe!

Anonymous, I certainly did not mean for it to read that way. I do know that Ireland is not part of Britain, I assure you!

12:49 PM, March 19, 2010  
Anonymous heather @ chiknpastry said...

I know this is so lame, but i don't remember eating a scone until college, at least! we had biscuits where i come from, and scones at first were so rock hard to me even without whole wheat flour!

i've taken a liking to them now, and the 1/2 / 1/2 combo sounds like a winner!

12:57 PM, March 19, 2010  
Anonymous Kim A. said...

I have made your scones at least twice a month since I bought your book, A Homemade Life. A half dozen of these scones make such a nice hostess gift - I've shared them with many friends and family. The dried blueberries at Trader Joe's work really well with this recipe - so does their candied ginger.

1:00 PM, March 19, 2010  
Blogger Jessica said...

Yay! These look awesome. I ADORE your original scone recipe. They were the shining star at my sister's baby shower. My mom gave me your book for Christmas. I devoured it and then lent it to her. She returned it and we talked for about a half hour about how you're such a great writer and as my mom said "just a really neat girl. I just like her." So TRUE! I like you Molly. I just do.

1:14 PM, March 19, 2010  
Anonymous karen hess said...

When I read the part about using wheat flour and particle board I had to laugh because when I was a kid in 4H our cooking leader was a hippie and we made sugar cookies with wheat flour and we ended up with dog biscuits! It was the joke of our youth!

1:55 PM, March 19, 2010  
Anonymous Katie @ Cozydelicious said...

I've never used whole wheat pastry flour - it always seemed like an oxymoron to me! But you do make it sound so lovely in these scones... I might hav eto give it a shot!

2:06 PM, March 19, 2010  
Blogger Claudia said...

I will admit to being a total "scone-eater" and the scones look pretty good. But then you went and reminded me of carob brownies which my local deli used to have - and no one has anymore and now I want them.

2:27 PM, March 19, 2010  
Anonymous Dawne said...

... you didn't have me at carob scone, but I kept reading. I do love scones and biscuits.

7:30 PM, March 19, 2010  
Anonymous Anonymous said...

I worked at Lovelight in the 80's while attending college - a place where they played everything from Leo Kottke to REM to Timbuk 3 - the vegetarian chili and the haagen dazs milkshakes...so good.
Those scones were amazing - the strawberry ones were my favorite.
Thanks for the memories

3:28 AM, March 20, 2010  
OpenID agnesl said...

Ha! Just what I needed for my breakfast project, part 2. Part one failed miserably this morning, due to lack of planning


...Thanks for great idea!

4:42 AM, March 20, 2010  
Anonymous Louise @ Kitchen Fiddler said...

Thanks for this, Molly! I love the scone recipe from your book, and I'm certain I will love this one too. Your description of the health food store of your childhood made me smile, triggering memories of a similar place that my mother used to take me to when I was growing up in the pre-Whole Foods era. Thanks for brightening my day!

7:19 AM, March 20, 2010  
Blogger Caroline said...

These sound delicious! I have been making a whole wheat/white flour variation of the scone recipe in your book. I add toasted almonds and dark chocolate chips, which tastes so good. I love apricots, so I'm looking forward to trying out this recipe.

Beautiful story, too!

7:36 AM, March 20, 2010  
Blogger yvonne said...

I remember The Earth! One of my good friends worked there (he had hair to die for!). I went to h.s. at McGuinness & would sometimes grab lunch there. Good times. I really thought the one on Western was closed, but I'll have to check next time I'm in town.

10:47 AM, March 20, 2010  
Blogger Anna said...

oooh! i'm glad you got the scones to your liking. i've been looking for an excuse to use my whole wheat flour...

6:49 PM, March 20, 2010  
Anonymous qmixalot said...

Wow! I'm not typically a scone fan, I like something a little less healthy:) However, you've persuaded me to try your recipe.
- Columbine Quillen

6:35 AM, March 21, 2010  
Blogger tuscanycastlegirl said...

Thank you for the recipe...
I will make these for sure this week...!
And, your post was a wonderful read this Sunday morning ....

8:00 AM, March 21, 2010  
Anonymous Anonymous said...

But is it "scone" (rhymes with bone) or "scone" (rhymes with gone)?

9:27 AM, March 21, 2010  
Anonymous Laura said...

I just made scones using all King Arthur White Whole Wheat Flour and they were fantastic. More or less the same recipe as yours, but I used a little over a cup of milk and a whole Tbl. of baking powder. I think the trick with ww flour is using more liquid. The batter was wet, but I just dusted the shaped balls of dough with some flour and gently patted them into shape.

11:41 AM, March 21, 2010  
Anonymous my little expat kitchen said...

I want some of that! Scones... and dried apricots... mmm... yum!

1:04 PM, March 21, 2010  
Blogger Rebecca Lynn said...

This is such a fantastic post. I love scones to begin with, but I can't wait to try this recipe. I left you a "Best of This Week" award on my blog. I'm definitely gonna keep following your blog. Love it!

4:16 PM, March 21, 2010  
Blogger Anne Marie said...

I also like using whole wheat pastry flour. I'm glad you let us in on the results of replacing all of the AP flour with it. I admit I was too chicken to try it that way myself, and now I know what will happen! :) I also wondered how replacing some AP with oat flour would work in scones. Have you ever tried it?

8:35 PM, March 21, 2010  
Anonymous Margie said...

I used to make scones regularly in college - a South African professor was having a tea and made us scones from his grandmother's recipe, and he graciously offered me the recipe.

Unfortunately, through travel and changing email addresses, I eventually lost the recipe and now I'm constantly trying new versions, tweaking the leavening, butter and cream contents and trying desperately to find a comparable scone. Someday I hope to hit on the right combination.

In the meantime, I'm going to try out your recipe - I'm wondering how dried Montmorency cherries would taste, too.

11:54 AM, March 22, 2010  
Blogger Morgan, Hi! said...

I received your book, signed from your last tour, as a wonderful gift and have thought nothing but lovely things about the giver since.

Thanks for this recipe!! I always feel better about baked goods when I can break out the whole wheat pastry flour. I made these scones this weekend, with sour cream instead of half and half, which gave it an interesting tang. I also soaked the apricots (mine were unsulphured and would not be chopped by hand or food processor for anything) for 20 minutes in hot water and drained them through cheesecloth, which resulted in a very shaggy dough, and an incredibly delicious scone.

2:02 PM, March 22, 2010  
OpenID cei-face said...

I'm somewhat gluten intolerant, and have made your regular scones from your book(because, honestly, who can resist?). After the first three times of making them with all-purpose flour, I decided to experiment a little.

I used 2 cups brown rice flour(the Authentic Foods brand, the best rice flour out there, hands down.) And followed the rest of the recipe word-for-word. Turns out, they are by-far the best gluten free bread product I've pretty much ever had. The only thing was they had to be cooked 5-10 minutes longer than the original recipe called for.

Just thought you might like to know. :)

2:35 PM, March 22, 2010  
Blogger SimonHaestoe said...

Your blog is so elegant looking I want to kick my own ass haha...

would be cool if you, and everyone else here, would take a look at my blog on http://www.tastyshrimpsalad.blogspot.com

If you like it and link it, tell me! I'll link to you to :).

5:36 PM, March 22, 2010  
Anonymous Ruthful One said...

I would love to come to your book signing and bring my dog-eared copy, but alas, I live in Florida. I love the scones in your book and have made them with diced prunes studded throughout. Fabulous! I ate braised cabbage for breakfast this morning simply because I can't get enough of it. Thanks for so many tasty treats.

9:51 AM, March 23, 2010  
Blogger Laura said...

Molly - I made these scones over the weekend with my beloved Bob's Red Mill Whole Wheat Pastry flour (I live in Portland, OR), and they have been sufficient motivation to get me bouncing out of bed this week - no small feat. I know you can't always control book tours - but you should come back to Portland for your paperback book tour!!!

3:21 PM, March 23, 2010  
Anonymous Jessica said...

I just checked out your blog because I saw you in Bon Appetit *and* Ready Made this month, although I had seen your name passed around before! This recipe came just in time, as my husband was just asking for scones! I usually make pancakes and waffles 1/2 whole wheat, 1/2 white flour, so this is perfect. And I felt a little warmth and kinship with you because I live in Oklahoma and my husband and I used to go to The Earth a lot! I think you're fantastic. Thanks for making me happy today. :)

11:08 PM, March 23, 2010  
Blogger Leila said...

You should try the Irish soda bread and the whole wheat version in "100 Great Breads," by Paul Hollywood. Not a sweet raisin filled scone but a great crusty bread to go with a hearty soup. We eat it all year around at our house because you don't have to worry about letting the dough rise and it is a forgiving recipe.

6:47 PM, March 24, 2010  
Blogger Cheryl Henderson said...

I've never had a scone before, but your description and recipe is sending me to the store tomorrow to give it a try. Thanks for sharing.

9:51 PM, March 24, 2010  
Anonymous Anonymous said...

Oh how I miss The Earth. There hasn't been a place quite like it since. The recipe looks amazing. Can't wait to try it this weekend!

7:37 AM, March 25, 2010  
Blogger alexandria said...

(oh, and i sprinkled a little raw sugar on the tops after glazing them, b/c my favorite scones always seem to have that. sweet and good.) (and yeah, they're great warm.)

10:22 AM, March 25, 2010  
Blogger alexandria said...

just made these! so easy (even for someone who'd never made scones before), so fast, and so good. used light cream instead of the half-and-half, 'cause it's what i had, and a mix of 1/3 diced crystallized ginger and 2/3 diced dried apricots. fantastic. thanks!

10:22 AM, March 25, 2010  
Anonymous Melanie said...

HA! the smell of the childhood health store is so specific---mine in South Carolina was vitamins and brewers yeast......the carob rice cakes were my favorite thing. i would steal them from my diabetic sister. YEAH. i'll make these soon. i'm a sucker for a good scone.

4:01 PM, March 25, 2010  
Blogger christina said...

Oh yay, another scone recipe! I do love my scones and the ones from your book are my favorite, but these sound too good not to try, so glad I am feeling well enough to bake these. They will be on the menu for breakfast in the morning!

8:51 AM, March 28, 2010  
Blogger Diane said...

diane (dianeswords.wordspress.com) really like the scone recipe--sounds delicious. i lived in england for a year and grew to love them and this brought back great memories.

10:26 PM, March 30, 2010  
Blogger blythe said...

oh, how i want to go to lovelight and fill out my sandwich order form (honey wheat w/tuna, boiled egg sliced, and pickle) served with those super hard tortilla chips and a blue sky. my mom, who (in spite of being an eternal size 4) subsists on fritos, sonic footlongs with cheese, and poptarts introduced me to lovelight back in the day. and now it's just another mexican restaurant in norman. single tear.

7:55 AM, April 04, 2010  
Anonymous Jennifer Stewart said...

You have some great recipes here, and these scones sound interesting. I've never had scones! I would love to try them! Definitely a recipe to try.

1:05 PM, April 07, 2010  
Blogger Chris said...

If you ever want another source for Blenheim apricots, try the Apricot King. Based in Hollister, CA, they ship. Not related, but my husband is from that area and we usually pick up a few 3# bags of slabs when we visit his parents, traveling from Bellingham, WA where we currently reside.

6:42 PM, April 15, 2010  
Anonymous the woodside kitchen said...

these would be great with my tea right now

1:31 PM, April 18, 2010  
Blogger The Kitchen Buzz said...

The Whole Wheat Apricot Scones look yummy. This recipe sounds great.

3:11 AM, April 21, 2010  
Blogger Scrabblegrrl said...

Thank you sooooo much for the recipe, I can't wait to try it. As a lifelong Normanite (and not a young one) I ate those scones often for all the years Lovelight Bakery existed. They were my favorite thing there! As for the Earth, it started here and it's still here, both on Flood St. and in the new spot on Campus Corner. It's been hard living without the LoveLight these recent years, but at least we have the Earth!!
Now there is at least one LoveLight staple I no longer have to mourn. Now if I could just eat some more of that honey whole wheat bread. Big Sky (in OKC, and sold at the Earth) is good, but just not the same.

6:00 PM, April 24, 2010  
Blogger Goddess Findings said...

Love it that you incorporated WW-- I will definitely try this one!!!

6:02 PM, April 30, 2010  
Blogger Elisabeth said...

Thank you for this delicious recipe. I've just tried it and it is every bit as good as you promised. However, in the absence of apricots I used dried cranberry (tastes good and is healthy!), and used a mix of whole wheat flour and white pastry flour (I didn't have whole wheat pastry flour). It is light, tasty, moist... just the perfect scone.
Bon appétit to all!

8:49 AM, May 02, 2010  
Blogger Jenny said...

apricotking.com has excellent apricots & other goodies

12:26 PM, May 06, 2010  
OpenID outandup said...

Hi Molly,

I've recently finished reading through Orangette's archives, and I also just made these scones this morning, to go along with some strawberry jam (also from your recipe) as a belated Mother's Day present. I linked to both recipes from my own blog, but then I felt a little creepy writing about you without even introducing myself. So, hello, and thanks for all the kitchen inspiration! I look forward to reading more.

Oh, and the scones were great, tender and not too sweet.

10:45 PM, May 16, 2010  
Blogger Vicki S. said...

Our family is reading your book, A Homemade Life. Last night my husband and I returned from a weekend in San Francisco (ran the Bay to Breakers run). We walked into the house and the kids (girl 16, boy 17) had made us Sunday evening dinner: Brandon's red cabbage salad, roasted chicken, corn/raspberry/argula salad, baguette, wine, candles, and a clean kitchen!!! Love these kids. Thanks for your inspiration.

Vicki and Chris - San Diego

7:59 PM, May 17, 2010  
Anonymous alexandria said...

just made these yet again! and will be shipping a box of them (a batch made with dried apricots and crystallized ginger, and a batch made with white chocolate and the trader joe's orange-flavored dried cranberries) to my sister, who just had a baby. thanks to the whole wheat pastry flour, they're the perfect wholesome-seeming morning treat for a new mom and dad. and thanks to you for posting them-- i've never baked much before, but these scones have given me quite the reputation for breakfast awesomeness.

10:59 AM, June 15, 2010  
Anonymous mary said...

I just made these for the first time today but substituted fresh blackberries for the dried apricots. they were a huge hit! I think they were the best scones I've ever made. Thanks, Molly!

9:44 AM, August 28, 2010  
Anonymous molly @ molly's menu said...

I was skeptical about this recipe due to the whole wheat factor and lack of much butter/cream. I combined your sister's version and added candied ginger along with the apricots. They turned out to be quite good. I love the nutty aspect imparted from the whole wheat flour and they are healthy enough to enjoy routinely for breakfast. Well done!

10:10 AM, January 12, 2011  
Anonymous Lena said...

i want to make some today, but eat them tomorrow, at a time where i won't be able to heat them up. will they still be perfect? do u have a secret way to keep them soft and fluffy the day after sans microwave?

5:01 PM, March 12, 2011  

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