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MAPLE-OATMEAL SCONES




Source of Recipe


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2 cups all purpose flour
1/4 cup sugar
2 tsp cream of tartar
3/4 tsp baking soda
½ cup butter
½ cup quick-cooking rolled oats
½ cup B&R Farms Dried Apricots
2 eggs
2 tbsp maple syrup
1 tbsp milk
1 tsp maple syrup
1 tsp milk

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 B&R Farms dried apricots. Make a well in the center of the dry mixture.

In a small mixing bowl, combine eggs, 2 tablespoons maple syrup, and 1 tablespoon 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 inches in diameter. Cut into 6 to 8 wedges (do not separate wedges). Brush scones with mixture of 1 teaspoon maple syrup and 1 teaspoon milk. Bake in 400 degree oven for 15 minutes or until golden. Serve warm, with additional maple syrup, if desired. Makes 6 to 8 scones.