Apricot-Oatmeal Scones

These apricot-oatmeal scones are soooo good!  I made them for a special baby shower over the weekend.  (And we joked that these scones are an anomaly for me - there's nothing healthy about them.  I used white sugar, white flour, and even quick-cook oatmeal!)  Nonetheless, they are very tasty.

I'd like to give credit to the recipe originator, but I've had this hand-written for years and I no longer know where it came from.  So here it is:

Apricot-Oatmeal Scones

1 1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1/4 cup sugar

2 1/2 tsp baking powder

1/4 tsp salt

1/3 cup cold butter, in small pieces

2 eggs

1/4 cup sour cream (OK, I did use plain non-fat yogurt instead)

1 Tbl milk or water

3/4 cup dried apricots, chopped

Filling

3 Tbl brown sugar

1 Tbl quick-cooking oats

1 Tbl butter

*Preheat oven to 400 degrees.

*Combine dry ingredients.  Cut in butter until mixture resembles fine crumbs.

*Make the filling.

*In a small bowl, beat eggs.  Set aside 1 Tbl for glaze.

*In a separate bowl, combine sour cream, milk, remaining egg and apricots.

*Stir wet ingredients into dry until the dough clings together.

*Turn onto a lightly floured surface and ensure everything is incorporated.  (Knead a time or two, not very much.)  Break into two equal sections. 

*Take the first section and place it on a parchment-lined baking sheet.  Press into a 7" circle.  Sprinkle with filling.

*On your floured surface, press or roll out the remaining section into a 7" circle and place on top of the filling.

*Cut into wedges, but do not separate.  Brush with egg.

*Bake 15-20 minutes, until golden on top.

Note:  I thought I'd be clever and cut these into shapes.  BAD idea.  Stick with the wedges or do squares, as in the photo.  The brown sugar filling spills out over everything and makes a big mess if you try to cut and separate these into shapes. 

Enjoy!  We were lucky to have homemade apricot jam (from Sweetcakes) to accompany these!