These scones freeze well and taste even better the next day, warmed for 30 seconds in a microwave. Serve with apricot jam or honey.
Gluten-Free Apricot Scones
Rate this recipe!
Ingredients
- 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
Instructions
- 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.
- In a separate bowl, whisk together 4 eggs, yogurt, apricots, and extracts. Add to flour-butter mixture. Mix until just combined.
- 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.
- Whisk remaining egg with 1 table-spoon water; brush mixture over scones. Sprinkle with turbinado sugar. Bake for 10–15 minutes, until golden.
Recipe Notes
Nutrition Facts
Gluten-Free Apricot Scones
Amount Per Serving
Calories 342
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 7g
35%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg
11%
Sodium 261mg
11%
Total Carbohydrates 56g
19%
Dietary Fiber 3g
12%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 342 cal, 11g fat (3g mono, 1g poly, 7g sat), 32mg chol, 3g protein, 56g carb, 3g fiber, 261mg sodium
