Gluten-Free Apricot Scones
Delightfully tender and bursting with fruity sweetness, these Gluten-Free Apricot Scones are the perfect treat for breakfast, brunch, or an afternoon pick-me-up. Made with a blend of gluten-free all-purpose and almond flours, these scones have a wonderfully buttery texture that’s enhanced with chewy bites of chopped dried apricots. A touch of vanilla and a sprinkle of turbinado sugar on top add sophisticated depth to every bite, while buttermilk ensures a soft and moist crumb. Quick to prepare and bake in under 40 minutes, this recipe is perfect for those seeking a gluten-free option that doesn’t sacrifice flavor or texture. Serve these golden beauties warm or at room temperature with a dollop of jam or a smear of butter for a truly irresistible treat!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cups Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cups Sugar
- 0.5 cups Unsalted butter, cold and cubed
- 2 large Eggs
- 0.5 cups Buttermilk
- 1 teaspoon Vanilla extract
- 0.75 cups Dried apricots, chopped
- 2 tablespoons Turbinado sugar for topping (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, salt, and sugar.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, beat the eggs, then add the buttermilk and vanilla extract, mixing well to combine.
Make a well in the center of the dry mixture and pour in the wet ingredients. Gently stir until the dough just begins to come together.
Fold in the chopped dried apricots until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.
Cut the dough into 8 wedges using a sharp knife or pastry cutter and transfer them to the prepared baking sheet.
Brush the tops of the scones with a little buttermilk, then sprinkle with turbinado sugar, if using.
Bake in the preheated oven for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature with your favorite spread or as they are. Enjoy!
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 366.9 g | 133% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 128.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 404 mg | 31% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
