I love summer. I love it because of the copious amounts of fruits that are harvested in the summertime. I love it because of the berries, peaches, nectarines, cherries, mangoes, and watermelons. Everything is sweeter in the summer, don’t you agree?
Apricots are one of my favourite summer fruits. In season from June through August in beautiful British Columbia, these golden orange fruits are chock full of beta-carotene, vitamin C, and fibre. For those of you blessed with an apricot tree in your backyard, this healthy recipe is perfect to use up these velvety-skinned fruits in a totally delicious and irresistible way. If apricots are not available in your area, feel free to use dried or canned apricots; the scones will turn out just as lovely.
The faint tartness of the apricot fruit pairs perfectly with the nutty fragrance of almonds and the rich sweetness of local honey. The coconut flour used in this recipe creates a perfect crumbly scone texture, while the apricots prevent the scones from being too dry. Mildly sweetened, the honey coconut drizzle is a must to make this recipe a showstopper.
- SCONES
- 2½ c. almond flour/meal + more for kneading
- 1 tbsp quinoa flour
- 3 tbsp. coconut flour
- 1 tbsp. cornstarch
- ½ tsp. salt
- 2 large organic free-range eggs
- 4 tbsp. honey
- ⅓ c. coconut oil, melted
- ½ tsp. almond extract
- ¾ c. apricots, chopped into small chunks*
- DRIZZLE
- ½ c. honey
- ¼ c. coconut oil
- Preheat your oven to 350 F.
- Prepare a pizza pan or a cookie sheet with parchment paper.
- In a large bowl, combine together the almond flour, quinoa flour, coconut flour, cornstarch, and salt.
- In a separate bowl, add in the 2 eggs, honey, coconut oil, and almond extract. Mix well.
- Pour your wet mixture to the dry and mix until the mixture resembles a dough. Because this is gluten-free, you don't have to worry about over-mixing!
- Fold in the chopped apricots to incorporate them into the dough.
- To prevent sticking to the counter, spread almond meal onto the counter before transferring the dough for kneading.
- Knead the dough until all the apricots are thoroughly distributed. Use more almond meal if dough is overly sticky and difficult to handle.
- Shape the dough into a round circle with a thickness of approximately 1½ inches.
- Usine a knife or pizza cutter, cut into 8 triangles.
- Transfer each scone onto prepared pan and bake for 17-20 minutes., or until golden brown on top.
- While waiting for scones to bake, combine the honey and coconut oil to make the drizzle.
- Brush on the mixture immediately when the scones come out of the oven.
- Allow them to cool on the pan for 10-15 minutes before brushing on a second coat of the coconut honey mixture.
- Transfer to cooling rack.
- Serve with an additional drizzle of honey if desired, and enjoy!
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