Paleo Apricot Scones
Indulge in these irresistibly tender Paleo Apricot Scones, a wholesome and grain-free treat that's perfect for breakfast, brunch, or an afternoon snack. Made with nutrient-rich almond and coconut flours, these scones are naturally sweetened with honey and studded with bites of chewy dried apricots and crunchy slivered almonds. The dough comes together effortlessly with the help of creamy coconut oil and a hint of vanilla for added depth of flavor. With a quick prep time of just 15 minutes, these golden, flaky scones are baked to perfection in under 20 minutes, offering a guilt-free, gluten-free, and dairy-free treat that the whole family will love. Serve them warm with a dollop of almond butter or enjoy them on their own for a satisfying, paleo-friendly bite!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.25 cup coconut oil (solid)
- 3 tablespoons honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup dried apricots, chopped
- 0.25 cup slivered almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking soda, and sea salt. Stir well to ensure even distribution of the ingredients.
Cut the solid coconut oil into the dry ingredients using a pastry cutter or two knives until the mixture resembles fine crumbs.
In a separate bowl, whisk together the honey, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until a dough forms. The dough will be slightly sticky.
Fold in the chopped dried apricots and slivered almonds until evenly distributed throughout the dough.
Transfer the dough to the prepared baking sheet. Using your hands, shape it into a round disc about 3/4-inch thick.
With a sharp knife, cut the disc into 8 equal wedges and gently separate them so they have a little room to expand while baking.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 107.5 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 582 mg | 45% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1301 mg | 28% | |
*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.
