1 c. chopped dried apricots
1/4 c. sugar
1/2 c. water

Combine all ingredients in a saucepan and cover. Simmer until the apricots are tender and stir to make a paste.

DOUGH FOR SCONES:

1 1/2 c. sifted flour
4 tsp. baking powder
1 tsp. salt
3 tbsp. sugar
1/2 c. shortening
1 1/2 c. rolled oats
2/3 c. milk

Sift all dry ingredients together. Cut in the shortening until the mixture resembles coarse crumbs. Add the oats and mix lightly. Add the milk gradually until the dough can be formed into a ball. (Add a little more milk to make a soft dough, if necessary.)

Turn out on a lightly floured board and knead gently for a few seconds. Roll out to 1/4 inch thickness and cut into 5 inch circles (using a coffee can lid as a cutter). Cut each circle in half and place a small amount of filling on one end of each half circle. Make a slash in the other end and fold the cut end over the filling and seal by pressing the edges together with a fork.

Brush the tops with melted butter and sprinkle with a little sugar. Place on an ungreased cookie sheet and bake at 425 degrees for 15 to 18 minutes. This makes a dozen.