Farmhouse Bed and Breakfast Apricot Scones

Ingredients

• 1 1/2 cups flour
• 1/2 cup quick-cooking oat
• 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 oat
• 1 tablespoon butter, softened
• additional sugar, sprinkling

Directions

1. 1

   Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.

2. 2

   In a bowl, combine dry ingredients; cut in butter.

3. 3

   In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.

4. 4

   In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.

5. 5

   Turn onto lightly floured table, knead 12-15 times; divide down into two portions.

6. 6

   Pat one portion into a 6-7 inch disk on the baking sheet.

7. 7

   Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.

8. 8

   Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.

9. 9

   Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.

10. 10

    Bake for 15-20 minutes (golden brown).

11. 11

    Cool slightly, break apart carefully; serve warm with honey and apricot jam.

12. 12

    VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!