Feel free to substitute other dried fruits for the apricots. We particularly like using sour cherries, cranberries, golden raisins, or chopped figs.
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the oats, all-purpose and whole-wheat flours, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Fold in the apricots.
Step 2
Whisk together the whole egg and buttermilk. Add egg mixture to the flour mixture; using a rubber spatula, fold in, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together.
Step 3
Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently press and pat dough into a rectangle, about 1 1/4 inches thick. Using a sharp knife or pastry wheel, cut into eight triangles. Place triangles about 2 inches apart on the prepared baking sheet; cover with plastic wrap and freeze until the dough is very firm, at least 1 hour or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
Step 4
Preheat the oven to 375°F. In a small bowl, lightly beat the egg yolk with the cream; brush over the tops of the scones, and sprinkle generously with the sanding sugar, if using. Bake, rotating the sheet halfway through, until the tops are golden, 25 to 30 minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.
