Slightly crisp – almost like shortbread – on the outside, light and moist on the inside, you’d never guess these delectable scones are both vegan and gluten free. They are so easy to make, just mix everything up in one bowl, cut out – or form into shapes with your hands – and bake in under quarter of an hour. They are delicious warm, demolished fresh out of the oven!
If you are not keen on the coconut taste of some coconut oils then try this one from Biona. Personally I love the way the coconut complements the apricot giving an almost tropical vibe.
Ingredients – makes 9 scones using a 7 cm cookie cutter
250g self-raising flour – I use Doves Farm for a gluten free option
100g ground almonds
20g coconut sugar
80g coconut oil
130 ml oat/nut milk
Zest of 1 lemon
175g soft dried apricots chopped into little pieces
Preheat oven to 200 (fan)/220 (conventional)
- Lightly grease a metal baking sheet with some melted coconut oil.
- Measure out the flour, ground almonds and sugar into a mixing bowl. Add the coconut oil in little chunks using a teaspoon.
- Using your finger tips (or the dough attachment on a food processor/Kitchen Aid) rub the coconut oil into the flour mix until it is broken up into a coarse bread crumb-like texture.
- Stir in the milk, lemon zest and chopped apricot with a metal spoon.
- Lightly sprinkle some extra flour on a large board and transfer the dough. Flatten it out with your hands so it’s about 1-1.5 cm thick and either using a round cookie cutter or your hands, shape into 9 patties.
- Place the scones onto the baking sheet and cook for about 12 minutes until lightly golden on the outside.