Vegan Apricot Scones
Elevate your breakfast or afternoon tea experience with these irresistible vegan apricot scones, a plant-based twist on the classic pastry. Crafted with a combination of wholesome ingredients like creamy almond milk, solid coconut oil, and tart dried apricots, these scones are soft, flaky, and bursting with fruity sweetness in every bite. The recipe uses apple cider vinegar to create a dairy-free buttermilk substitute, ensuring a perfectly tender texture without any animal products. A sprinkle of turbinado sugar on top adds a delightful crunch and sparkle, making these scones as pretty as they are delicious. Ready in under 35 minutes, this easy vegan recipe is ideal for satisfying your cravings or impressing guests with a homemade treat. Pair these golden beauties with your favorite plant-based butter or a dollop of jam for a truly indulgent experience! Perfect for those searching for dairy-free, vegan baked goods featuring dried fruits like apricots.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup granulated sugar
- 0.5 cup coconut oil, solid but scoopable
- 0.75 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.5 cup dried apricots, chopped
- 2 tablespoons optional: turbinado sugar for sprinkling
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar, then set aside to curdle. This creates a plant-based buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
Add the solid coconut oil to the dry ingredients. Using a pastry cutter or fork, cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Add the curdled almond milk mixture and vanilla extract to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the scones tough.
Fold in the chopped apricots until evenly distributed.
Turn the dough out onto a lightly floured surface. Pat it into a circle or rectangle about 1 inch thick.
Use a sharp knife to cut the dough into 8 wedges or rectangular scones, depending on your shape preference.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle the tops with turbinado sugar for extra sparkle and sweetness.
Bake for 15-18 minutes or until the scones are golden brown on top.
Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Enjoy your freshly baked vegan apricot scones with your favorite vegan butter or jam!
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 321.0 g | 117% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 122.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 388 mg | 30% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1116 mg | 24% | |
*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.
