Farmhouse Bed and Breakfast Apricot Scones

• flour↗1 1⁄2 cups
• quick-cooking oats↗1⁄2 cup
• sugar↗1⁄4 cup
• baking powder↗2 1⁄2 teaspoons
• salt↗1⁄4 teaspoon
• butter, cubed↗1⁄3 cup
• eggs↗2
• sour cream↗1⁄4 cup
• milk↗1 tablespoon
• finely chopped dried apricot3⁄4 cup
• FILLING
• brown sugar↗3 tablespoons
• quick-cooking oats↗1 tablespoon
• butter, softened↗1 tablespoon
• additional sugar, sprinkling

Step-by-step instructions

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!