Baking Recipes by admin

Apricot & Oat Scones

Gluten and dairy free as always..

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I came across this scone recipe when I wanted a fruit scone but, was all out of fresh and frozen fruit. Ya know when you need a homemade baked sweet and will find a way?

These scones might sound different being they have dried apricots in them but, the apricot is diced. The subtle sweetness from the apricots and the wholesomeness from the oats make these so good!

Amazing with a cup of coffee! This would make my top 5 breakfasts list for sure! Also, great anytime of the day!

This scones recipe is more traditional and they are more dry then my moist Chocolate Chip Coconut Scones. I promise you will like them though! This recipe will be a keeper.

If you aren’t gluten and/or dairy free you can simply use your regular flour in place of the gluten free flour and replace the earth balance margarine for real butter and the homemade dairy free buttermilk for real buttermilk. So easy to customize!

For my easy gluten free flour blend click here!

Maple syrup glazed on top… mmm

Apricot Oat Scones

Dried diced apricot with oats and maple syrup glazed top make these scones the perfect addition to coffee for tea time!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Servings 8

Ingredients
  

  • 1 ½ cups Gluten free all purpose flour
  • 1 cup Old fashion oats
  • ½ cup brown sugar firmly packed
  • 1 ¼ tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup diced dried apricots
  • 10 tbsp cold diced Earth Balance margarine
  • 1/3 cup dairy free buttermilk (your choice of milk w/ a splash of apple cider vinegar stir and let sit)
  • 2 tbsp maple syrup

Instructions
 

  • Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
    Measure out your milk of choice and add a teaspoon of apple cider vinegar to it. Stir and let it sit until needed. This is your buttermilk.
    Place flour, oats, brown sugar, baking powder, salt, baking soda, and apricots in a large bowl and stir to combine.
    Add the cold margarine or butter. Combined with your fingers, fork, or pastry knife until crumbly.
    Stir in buttermilk. Turn out on lightly floured surface. Pat to form a disc about one inch thick.
    Cut into 8 wedges. Brush tops of scones with maple syrup.
    Bake scones until golden brown and firm to touch. About 20 minutes.
Keyword Dairy Free, Dried Apricot and Oat Scone, Gluten Free, Oat Scone, Scone

Happy Baking!

Let me know how what you think! 😉