Apricot Almond Oatmeal Scones
Ingredients
Dry Ingredients
-
2
cups
whole wheat flour
-
1½
cups
rolled oats
-
1½
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
ground cinnamon
-
½
tsp
salt
-
½
cup
coconut oil
Wet Ingredients
-
1
large
egg
-
½
cup
buttermilk
-
¼
cup
maple syrup
-
1
tsp
pure vanilla extract
-
4-5
drops
pure almond extract
Add-ins
-
½
cup
dried apricots, chopped
-
¼
cup
almonds, chopped
Optional Topping
-
1-2
tbsp
maple syrup
-
1-2
tbsp
rolled oats or chopped almonds
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients.
- Cut in the cold coconut oil until the mixture resembles coarse crumbs.
- In a separate measuring cup, combine the wet ingredients and whisk together.
- Pour the wet mixture over the dry ingredients and stir until the dough begins to come together.
- Add the chopped apricots and almonds, then gently knead the dough until it just holds together.
- Transfer the dough to a flat surface and pat it into a circle about 1½ inches thick.
- Score the dough into 6 wedges using a knife.
- Optionally, brush the tops with maple syrup and sprinkle with oats or almonds.
- Transfer the scones to the baking sheet and bake for about 15 minutes.
- Remove from the oven, cut the scones all the way through, and return to bake for an additional 5 minutes until golden brown.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
271
Total fat
12g
Total carbohydrates
36g
Total protein
6g
Sodium
164mg
Cholesterol
14mg
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