The written recipe is in black and my .02 in red. Hope you like them, they were a hit w/ my family!
Scones:
* 1 1/4 cups flour (I doubled the recipe and then added another cup of flour because it was ridiculously wet to take out of the mixer)
* 1/2 cup quick-cooking oats
* 3 T sugar
* 2 1/2 tsp baking powder
* 1/4 tsp salt
* 1/3 cup butter or margarine
* 2 large eggs, beaten, with 1 tbsp reserved (I didn't reserve)
* 1/4 cup reduced-fat sour cream (um, not... scones aren't suppose to be low/reduced fat pa-lease, cut the fat somewhere else in your diet if you have to)
* 1/2 cup dried apricots, chopped (costco really carries the best variety)
* 1 T milk
Topping:
* 1 T butter or margarine, melted
* 3 T brown sugar
* 1 T quick-cooking oats
* 1 T flour
Preheat oven to 350 degrees. In medium bowl, mix together 1 1/4 cups flour, 1/2 cup oats, sugar, baking powder and salt. Using pastry blender or two knives, cut margarine into dry ingredients, until mixture looks like fine crumbs. Stir in eggs (reserving 1 tablespoon), sour cream, apricots and milk. (Dump into the mixer and let that baby go to work)
Turn dough onto lightly floured surface. Knead lightly 10 times. (Or don't) Roll or pat into 10 x 11-inch rectangle. Cut into two 5 x 11-inch sections. Mix together remaining ingredients with a fork and lightly pat onto one piece of dough; cover with other piece. With sharp knife cut into triangles. Place on un-greased baking sheet and brush dough with reserved beaten egg. (Take 1/2 dough out of your mixer, slap in a bit more flour as needed, make a ball, smoosh down into an even circle and cut into triangles and put into the oven because ya don't need the egg wash, unless that makes you happy.)
Bake 10 minutes or until golden brown. Immediately remove from baking sheet to wire rack (and try to keep yourself out of them for at least 1 minute so they don't sear the top of your mouth while you wolf them down). Serve warm or cold. Servings: 12
Let me know if you try them out - and what you think!~G
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