Farmhouse Bed And Breakfast Apricot Scones - cooking recipe

Ingredients

1 1/2 cups flour
1/2 cup quick-cooking oats
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, cubed
2 eggs
1/4 cup sour cream
1 tablespoon milk
3/4 cup finely chopped dried apricot
FILLING
3 tablespoons brown sugar
1 tablespoon quick-cooking oats
1 tablespoon butter, softened
additional sugar, sprinkling

Preparation

Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
In a bowl, combine dry ingredients; cut in butter.
In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
Pat one portion into a 6-7 inch disk on the baking sheet.
Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
Bake for 15-20 minutes (golden brown).
Cool slightly, break apart carefully; serve warm with honey and apricot jam.
VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!