GRAIN FREE APRICOT SCONES grain free, gluten free, refined sugar free scones that are lightly sweetened with dried apricots and honey.
I love dried apricots when you dice them up into small little pieces and essentially pretend they’re like jumbo raisins, they have such a delicate and sweet flavour and you’re able to really enjoy it more (at least I do) when it’s in one little bite as opposed to a big clunky dried apricot. I don’t know what it is, but I prefer dried apricots in small pieces, and that’s basically what inspired this recipe. I’ve done the diced apricots in carrots muffins before (so good) and I’ve done scones with currants before (a classic combo also so good), so bringing the two ideas together for one triumphant apricot scone was a must.
And, to quote myself, these apricot scones are also SO GOOD. They’re made with almond flour and unsweetened desiccated coconut, however if you’re not a super-coconut-lover, fear not, as the coconut does not overpower the taste, these are still very much apricot scones. The coconut does, however, add to the scone-like texture of these bad boys.
These scones are so yummy, served warm with a bit of butter (or ghee butter) and enjoyed with your coffee, or else served alongside a mega-brunch spread with all the works. Although I guarantee they will not last long when you do make them, they can be easily stored in the freezer (and incidentally, they can also be easily eaten frozen as well..I should know).
I happened to shape these ones into triangles for a more “traditional” (is it traditional?) scone shape, however you can feel free to make these in any which shape you please to equally delicious results– lazy circles or lumps on a parchment paper-lined baking tray will work just as well.
If you do make these, I’d love to see your creation– tag me on Instagram @grainfreee.
- 1 + 1/2 cups of almond flour
- 1/2 cup of dry curd cottage cheese (aka farmer’s cheese)
- 1/4 cup of unsweetened desiccated coconut (finely or medium shredded)
- 1/2 tsp of baking soda
- 3 tbsp of honey
- 1 tbsp of coconut oil
- 1 egg
- 1/2 cup of dried apricots, quartered
- blend dry ingredients in the food processor, add in your wet ingredients and blend well.
- remove the blade from the food processor and fold in the currants, combine well.
- scoop out the batter onto a parchment paper-lined baking tray, i make approx 7 scones w the batter- you can shape them into triangles or circles, and bake at 350 for 25 minutes.
- allow to cool and store in fridge or freezer for best freshness.