Farmhouse Bed And Breakfast Apricot Scones

• 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

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

flour, oats, sugar, baking powder, salt, butter, eggs, sour cream, milk, apricot, filling, brown sugar, oats, butter, additional sugar

Taken from www.food.com/recipe/farmhouse-bed-and-breakfast-apricot-scones-280366 (may not work)