Ingredients
1-1/2 cups all-purpose flour1/2 cup quick-cooking oats1/4 cup sugar2-1/2 teaspoons baking powder1/4 teaspoon salt1/3 cup cold butter, cubed2 eggs1/4 cup sour cream1 tablespoon milk3/4 cup finely chopped dried apricotsFILLING:3 tablespoons brown sugar1 tablespoon quick-cooking oats1 tablespoon butter, softenedAdditional sugar
Preparation
In a bowl, combine the dry ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 tablespoon for glaze. In another bowl, combine sour cream, milk and remaining beaten eggs; add apricots. Stir into crumb mixture until the dough clings together.
Turn onto a lightly floured surface; knead 12-15 times. Divide dough in half. Pat one portion into a 7-in. circle on a greased baking sheet. Combine the brown sugar, oats and butter; sprinkle over dough. Roll out remaining dough into a 7-in. circle; place over filling.
Brush with reserved egg; sprinkle with additional sugar. Cut into wedges but do not separate. Bake at 400° for 15-20 minutes or until scones are golden brown. Cool slightly; cut again if necessary. Serve warm.
