I love baking scones, they are easier than making cookies! These make great breakfasts, fix them on Sunday and bag them up for the week, just grab one on the way out the door in the morning. I also love these as a snack or for a tea party with my toddler, kids love these as much as adults and because they are packed with fruit you can feel good about giving them to your little ones. Get creative and have some fun making your favorite combination, my favorite is Cherry Almond Scones, also check out Candice Kumai’s Lemon Cranberry Scones in her book Pretty Delicious they are divine!
What you will need to make 12 scones-
3 cups un-bleached organic flour
½ cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
4 tbsp unsalted butter
¾ cup almond milk
½ cup unsweetened apple sauce
¾ cup Dried Apricots finely chopped
2 tsp Vanilla extract
Preheat your oven to 375 and line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as pees.
In a separate bowl whisk together the almond milk and apple sauce, pour ½ of into the flour mix and mix together. Then add the rest and the apricots and vanilla and mix gently and only until it is all incorporated, do not over mix it will make them tough.
Put some flour down on a clean surface, split the mix in two and put the dough balls onto the floured surface. Squish and mold them into two round discs, now take out your pizza cutter and cut each into 6 slices, just like you are cutting a pizza or a pie.
Arrange on the baking sheet, you can get them close together as they don’t really spread but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden. Take out of the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes then transfer to a wire rack. Serve warm with a cup of tea and gossip, pinkies up.
Each Scone Has: