Ingredients Jump to Instructions ↓

  1. 1 cup whole wheat or sprouted flour

  2. 1 cup unbleached all-purpose flour

  3. 1/3 cup natural cane sugar

  4. 1 Tbsp baking powder

  5. 1/2 tsp salt

  6. 1/2 cup chopped fresh apricots (from 2-3 apricots, unpeeled)

  7. zest of 1/2 orange

  8. 1 1/4 cups heavy cream (plus another Tbsp for brushing)

  9. BY FEED

  10. BY EMAIL

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425º with rack in center of oven.

  2. Whisk together the flours, sugar, baking powder, and salt in a large bowl. Add the apricots and orange zest, tossing well to combine and coat the apricot pieces with flour.

  3. Pour in the cream, all at once. Using a rubber spatula, stir and fold gently, until the dough just comes together. Turn out onto a floured surface, gently patting the dough and any extra pieces into an 8″ round, about 3/4″ thick. Cut into 8 wedges. Brush the tops with extra cream, and sprinkle with a little sugar.

  4. Bake on an ungreased cookie sheet or baking stone for about 15 minutes, until the tops are golden brown. Let cool for a few minutes on a rack before serving warm or at room temperature.


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