Fruit & Nut Scones

With a friend, I discovered the LaBrea Bakery fruit and nut scones
at the neighborhood Coffee Shop. We went to get one so I could figure out what was in a scone to re-create it. The tasting went something like this:

A: Two Fruit & Nut Scones please.
Harold: No, just get one. All I want is a bite.
*bite*
Okay. Can I get another one? I'm eating yours.

---
1c raw almonds
1c raisins 
½ c dried cranberries

½ c dried apricots, diced
¾ c flax seeds
6 tbs brown sugar
2 c whole wheat flour
9 tbs butter
¼  tsp salt
1 tsp baking powder
¾  tsp baking soda
½ c rolled oats
½ c buttermilk
¼ c maple syrup

Using a pastry cutter or fork, cut in the diced butter, with the flour, baking soda, baking powder, salt and sugar until it resembles small peas. Stir in buttermilk and maple syrup. Fold in all remaining ingredients. Be careful not to overwork the dough.

Divide the dough in half. On a lightly floured surface, gently press or roll the dough to circles that are 1-inch thickness. Cut into wedges. Place wedges on two parchment-lined baking sheets.

Bake @ 350º for 25-30 minutes.