Preheat oven to 400 degrees; grease a baking sheet or line with parchment, and sprinkle with the rolled oats. In a small bowl, cover the dried apricots with boiling water and let stand for 10 minutes. In a medium bowl, combine the flour, oat bran, brown sugar, baking powder and salt. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs. Drain the plumped apricots and add to the dry mixture along with the buttermilk.Stir until a sticky dough is formed. Turn the dough out onto a lightly floured work surface and knead about 6 times, just until the dough holds together. Divide into 3 equal portions and pat each into a 1-inch thick round about 4 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the scones 1 inch apart on the baking sheet. Bake for about 15 to 18 minutes until crusty and golden brown. Serve immediately with Apricot-Orange Curd, if desired.
To make the Apricot-Orange Curd, melt the butter in the top of a double boiler. In a blender or food processor, puree the apricots with the orange juice concentrate. Add the orange zest, lime juice, sugar, eggs and egg yolks and blend until well combined. With the water at a simmer, slowly add the apricot-egg mixture to the butter, stirring constantly with a whisk. Cook over medium heat, stirring constantly, for a full 10 minutes until thickened. Pour into a jar and let cool slightly before storing in the refrigerator, covered, for up to 3 weeks.