Guten Free Apricot Almond Scones

Hi Bakers, Let's bake a scone flavor you can’t get in the store but don’t make my mistake! Chop your dried apricots into smaller chunks so they are easy to cut out! Mine were delicious but I had to cut down hard to get them into shapes. Gluten-free Apricot Almond Scones are a great flavor combination I love and you will too! These lightly sweet, buttery almond scones have a tender crumb and tart apricot chunks. Top with icing if you like for more sweetness and almond flavor. These are the perfect brunch or afternoon tea bake.

Gluten-Free Apricot Almond Scones

makes fourteen 2” round scones

DRY

2 cups Cup4Cup Multipurpose Flour

1/2 cup blanched almond flour

1 teaspoon Koda Farms Sweet Rice flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons granulated sugar

1/2 cup cold butter cut into chunks

WET

1 large egg

2 tablespoons unsweetened applesauce

3/4 cup buttermilk minus 1 tablespoon

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3/4 cup dried apricots, chopped

Optional topping : cream or egg wash for brushing the tops

Sliced toasted almonds

large grain sugar for top

GLAZE

1 cup powdered sugar

1 1/2- 2 tablespoons milk

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

Preheat the oven to 400F and place rack in the middle position. In a large mixing bowl, whisk together flours, salt, baking powder, baking soda, and sugar. Add cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the mixture in the refrigerator.

In a medium-sized bowl, whisk the wet ingredients together except for the dried fruit. Add the wet ingredients to dry and stir until almost combined. Add the apricots and continue stirring until just mixed. The dough will be soft but it can be shaped with a bit of care. Scrape the dough out onto a lightly floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut with a 2” circle cutter. Place the scones on a cookie sheet and brush with egg wash or cream and sprinkle with sugar and almond slices if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack and enjoy:)  For sweeter scones and a stronger almond flavor, you can drizzle with glaze.

GLAZE

In a small mixing bowl, stir together powdered sugar and extracts with enough milk to make a thick glaze. I recommend icing right before serving since gluten-free bakes can get soggy with this type of topping.