Apricot Cinnamon Scones
Scones are an underrated baked good, right?
They’re savory and delicious and look really pretty (and impressive) as part of a brunch spread.
And while apricot-cinnamon may not be a flavor combo you’ve seen before, you’re going to want to see (or, ahem, taste) it again after you make these once. The fruit and spice perk up the savory base perfectly.
Oh, and did we mention these are made with almond and spelt flour? So they’re obviously much healthier than your average scone, too.
INGREDIENTS
- 1 tablespoon lemon juice
- 1 cup milk of choice (we used almond milk)
- 1 cup almond flour
- 1 cup spelt flour
- 1/3 cup sugar in the raw
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil (melted)
- 2 teaspoons vanilla extract
- 3/4 cup chopped dried apricots
DIRECTIONS
- Preheat oven to 375 F. Line baking sheet with parchment paper.
- In a small bowl, combine lemon juice and milk. Stir, and allow to sit for 15 minutes to create your ‘buttermilk’
- In a mixing bowl, combine almond flour, spelt flour, sugar, baking powder, baking soda, salt, and cinnamon. Add ‘buttermilk’, vanilla extract, and coconut oil. Mix well, until dry ingredients are completely incorporated to make a dough.
- Using a spatula, fold in the chopped apricots until just until combined. Do not overmix.
- Using generous ¼-cup measures, drop batter about 1″ apart onto prepared baking sheet. Lightly brush surface of scones with the ‘buttermilk’. Bake 14 to 18 minutes, or until tops are lightly golden brown and firm to touch.
WHY WE LOVE THIS RECIPE
Using spelt and almond flour instead of white flour immediately ups the nutrient profile of these baked breakfast beauties, and they also contain a couple of our favorite healthy ingredients: coconut oil and cinnamon.