Dried apricot-oatmeal scones from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • anya_sf on February 27, 2021

    I made 1/2 recipe, cut into 6 wedges. Froze the shaped scones overnight and baked from frozen; they needed a few extra minutes in the oven. The scones were somewhat hearty from the oats, but not heavy. I loved the orange and apricot flavors.

  • we10mom on December 18, 2016

    These were delicious--moist and tender but still had that nutty oat chew. Rather than using a cutter, I cut them into wedges. Will definitely make these again.

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