INGREDIENTS
2 C all purpose flour
1/4 C sugar
2 t cream of tartar
3/4 t baking soda
½ C butter
½ C quick-cooking rolled oats
½ C B&R Farms Dried Apricots
2 eggs
2 T maple syrup
1 T milk
1 t maple syrup
1 t milk
DIRECTIONS
In a large mixing bowl, stir together flour, sugar, cream of tartar, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in rolled oats and apricots. Make a well in the center of the dry mixture.
In a small mixing bowl, combine eggs, 2 T maple syrup, and 1 T milk. Add the egg mixture to the flour mixture and stir just until moistened. Form dough into a ball (dough may be sticky.)
Transfer dough to a cookie sheet. Roll or pat with lightly floured hands into a circle, 3/4 inch thick and about 7" in diameter. Cut into 6-8 wedges (do not separate wedges). Brush scones with mixture of 1 t maple syrup and 1 t milk. Bake in 400F oven for 15 minutes or until golden. Serve warm with additional maple syrup, if desired. Makes 6 to 8 scones.