Lemon Apricot Scones
Ingredients
The scones
-
2
cups
gluten-free flour
-
2
tsp
baking powder
-
½
tsp
salt
-
1
large
egg
-
¼
cup
maple syrup
-
⅓
cup
coconut milk
-
⅓
cup
coconut oil
-
2
tbsp
lemon juice
-
1
tbsp
lemon zest
-
½
cup
chopped dried apricots
The glaze
-
3
tbsp
maple syrup
-
2
tbsp
lemon juice
Instructions
- Preheat the oven to 400°F.
- Mix the flour, baking powder, and salt in a small bowl.
- In a large bowl, combine the egg, maple syrup, coconut milk, coconut oil, lemon juice, and lemon zest.
- Add the dry ingredients to the wet ingredients and stir to combine. Stir in the chopped apricots.
- Shape the dough into an 8-inch round disk about 1 inch thick. Cut into 8 triangles.
- Place the scones on a cookie sheet and bake for 10 to 12 minutes until set and lightly browned on the bottom.
- For the glaze, combine maple syrup and lemon juice in a small saucepan, bring to a boil, and simmer for 5 minutes.
- Brush the glaze on warm scones and transfer to a wire rack to cool. Store in an airtight container.
Nutrition Facts (estimated)
Servings
8
Calories
256
Total fat
11g
Total carbohydrates
40g
Total protein
4g
Sodium
157mg
Cholesterol
20mg
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