Delicious Living
  • 1½ cups brown rice flour
  • ½ cup tapioca flour
  • 1/3 cup potato starch
  • 2½ teaspoons baking powder
  • 2½ teaspoons xanthan gum
  • ¼ cup natural cane sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) cold butter (cubed)
  • 5 eggs (divided)
  • ½ cup plus 1-2 tablespoons low-fat yogurt (plain)
  • ¾ cups dried apricots (finely chopped )
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon water
  • ¼ cup turbinado sugar

Gluten-Free Apricot Scones

Staff | Delicious Living
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Serves: 8 people
  • Calories per serving: 342

These scones freeze well and taste even better the next day, warmed for 30 seconds in a microwave. Serve with apricot jam or honey.

  1. Preheat oven to 350˚. Sift together first seven ingredients (brown rice flour through salt). Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.
  2. In a separate bowl, whisk together 4 eggs, yogurt, apricots, and extracts. Add to flour-butter mixture. Mix until just combined.
  3. Dust work surface with brown rice flour. Turn out scone mixture and pat into a 9x9-inch square. Cut scones into desired shape, or use a biscuit cutter. Place on a parchment-lined baking sheet.
  4. Whisk remaining egg with 1 table-spoon water; brush mixture over scones. Sprinkle with turbinado sugar. Bake for 10–15 minutes, until golden.

PER SERVING: 342 cal, 11g fat (3g mono, 1g poly, 7g sat), 32mg chol, 3g protein, 56g carb, 3g fiber, 261mg sodium

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