Apricot-Almond Oatmeal Scones
Appears in Cook's Illustrated September/October 2003
WHY THIS RECIPE WORKS
In developing our oat scone recipe, we wanted to pack the chewy nuttiness of oats into a moist and tender breakfast pastry. Essential to our success: toasting the oats—either rolled or quick oats—to obtain good nutty flavor, using a generou...