-
1
Line a baking sheet with parchment paper; set aside.
-
2
In a large bowl, whisk together the oats, all-purpose and whole-wheat flours, granulated sugar, baking powder, baking soda, and salt.
-
3
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
-
4
Fold in the apricots.
-
5
Whisk together the whole egg and buttermilk.
-
6
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.
-
7
Turn out the dough onto a lightly floured work surface.
-
8
With lightly floured hands, gently press and pat dough into a rectangle, about 1 1/4 inches thick.
-
9
Using a sharp knife or pastry wheel, cut into eight triangles.
-
10
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.
-
11
(At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
-
12
Preheat the oven to 375F.
-
13
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.
-
14
Bake, rotating the sheet halfway through, until the tops are golden, 25 to 30 minutes.
-
15
Transfer to a wire rack to cool.
-
16
They are best eaten the day they are baked.
