Ingredients

Instructions

  1. Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
  2. In a bowl, combine dry ingredients; cut in butter.
  3. In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
  4. In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
  5. Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
  6. Pat one portion into a 6-7 inch disk on the baking sheet.
  7. Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
  8. Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
  9. Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
  10. Bake for 15-20 minutes (golden brown).
  11. Cool slightly, break apart carefully; serve warm with honey and apricot jam.
  12. VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!