Gluten-Free Apricot Scones

Indulge in the perfect balance of tender crumb and fruity sweetness with these Gluten-Free Apricot Scones, a delightful twist on the classic treat that’s easy to prepare and irresistibly delicious. Made with a blend of gluten-free all-purpose flour and almond flour, these scones boast a nutty richness while remaining light and fluffy. Chopped dried apricots bring bursts of chewy, tangy sweetness to every bite, complemented by a buttery dough infused with hints of vanilla. A sprinkle of optional turbinado sugar adds a rustic, golden sparkle to the tops, making these scones as beautiful as they are tasty. Ready in under 40 minutes, they’re perfect for breakfast, brunch, or a mid-afternoon snack. Serve them warm, straight out of the oven, or at room temperature, paired with your favorite spread or enjoyed on their own for a naturally gluten-free treat everyone will love.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, salt, and sugar.

Step 3

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.

Step 4

In a separate bowl, beat the eggs, then add the buttermilk and vanilla extract, mixing well to combine.

Step 5

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.

Step 6

Fold in the chopped dried apricots until evenly distributed throughout the dough.

Step 7

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.

Step 8

Cut the dough into 8 wedges using a sharp knife or pastry cutter and transfer them to the prepared baking sheet.

Step 9

Brush the tops of the scones with a little buttermilk, then sprinkle with turbinado sugar, if using.

Step 10

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.

Step 11

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.

Step 12

Serve warm or at room temperature with your favorite spread or as they are. Enjoy!

Nutrition Facts

Serving size	829.3 grams (829.3g)

Amount per serving	% Daily Value*
Calories	2762

Total Fat 137.10g	176%
Saturated Fat 68.50g	343%
Polyunsaturated Fat 0.20g
Cholesterol 644mg	215%
Sodium 2829mg	123%
Total Carbohydrate 366.90g	133%
Dietary Fiber 20.40g	73%
Total Sugars 128.30g
Protein 36.90g	74%

Vitamin D 204IU	1019%
Calcium 404mg	31%
Iron 8mg	43%
Potassium 1500mg	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.

Source of Calories

Fat: 43.3%

Protein: 5.2%

Carbs: 51.5%