• 2 eggs
• ½ cup buttermilk
• 1 cup whole wheat flour
• 1 ½ cups white flour
• ¼ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 4 tbsp butter, chilled
• ½ cup dried apricots, chopped
• ½ cup pecans, chopped (optional)

Preheat oven to 400 ℉. Mix dry ingredients, cut butter in with pastry knife, add apricots and pecans. Whisk eggs and buttermilk, add to dry ingredients and mix just until sticky. Turn out dough onto lightly floured surface and knead lightly. Pat dough into 9” circle on pan lightly sprayed with canola oil. Cut into 12 wedges, cutting not quite all the way. Sprinkle with granular sugar and cinnamon. Bake for 20-22 minutes. Cut with spatula and place individual scones on cooling rack.