Almond Apricot Scones with Coconut Honey Glaze
Author: 
Recipe type: Breakfast, Snack
Cuisine: Gluten-free, Paleo
Serves: 8
 
Subtly sweet and tart, the apricots and honey make the perfect pair in these gluten-free scones. Despite not being traditionally fluffy and light, these scones are dense in texture and rich in flavour. If you are craving a good ol' scone without the guilt or grains, this recipe is sure to make your tastebuds dance!
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350 F.
  2. Prepare a pizza pan or a cookie sheet with parchment paper.
  3. In a large bowl, combine together the almond flour, quinoa flour, coconut flour, cornstarch, and salt.
  4. In a separate bowl, add in the 2 eggs, honey, coconut oil, and almond extract. Mix well.
  5. 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!
  6. Fold in the chopped apricots to incorporate them into the dough.
  7. To prevent sticking to the counter, spread almond meal onto the counter before transferring the dough for kneading.
  8. Knead the dough until all the apricots are thoroughly distributed. Use more almond meal if dough is overly sticky and difficult to handle.
  9. Shape the dough into a round circle with a thickness of approximately 1½ inches.
  10. Usine a knife or pizza cutter, cut into 8 triangles.
  11. Transfer each scone onto prepared pan and bake for 17-20 minutes., or until golden brown on top.
  12. While waiting for scones to bake, combine the honey and coconut oil to make the drizzle.
  13. Brush on the mixture immediately when the scones come out of the oven.
  14. Allow them to cool on the pan for 10-15 minutes before brushing on a second coat of the coconut honey mixture.
  15. Transfer to cooling rack.
  16. Serve with an additional drizzle of honey if desired, and enjoy!
Notes
*If using canned apricots, pat dry with paper towel before using.
Recipe by Radiant Rachels at https://radiantrachels.com/almond-apricot-scones-coconut-honey-glaze/