Apricot Ginger Scones (Dairy-Free)

We absolutely love these scones, which I adapted from a traditional (e.g. included wheat, butter, and sugar) scone recipe in “Bi-Rite Market’s Eat Good Food“. Our entire house smelled divine while they were baking, as the scent of fresh ginger and orange zest wafted from the oven. The scones are a bit spicy from the ginger, and naturally sweetened by date paste and chopped dried apricots. We enjoyed them toasted with a cup of coffee for breakfast. I can’t wait to make them again!

Apricot Ginger Dairy-Free Scones

Scones are traditionally made with wheat flour and cold butter, and slightly sweetened with sugar. This version uses almond flour, rolled oats, coconut oil, and date paste instead. The pairing of apricot and ginger comes from the original recipe, which I adapted from "Bi-Rite Market's Eat Good Food". Since the recipe relies on dried apricots, you can bake these all year round, but the lovely aroma they produce brings autumn and early winter to mind, as does serving the scones toasted with a steaming hot mug of coffee. We love this recipe and hope you do, too!
Prep Time30 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: American, British
Keyword: apricot, dairy-free, ginger, scones, sugar-free, wheat-free, Whole Life Challenge
Servings: 8
Calories: 198kcal
Author: planfulcook

Ingredients

  • 1/2 cup coconut milk full fat, plus 1 tbsp
  • 1 large egg
  • 1 1/3 cups almond flour
  • 1 cup rolled oats
  • 1 cup dried apricots chopped
  • 3 tbsp finely grated ginger
  • 3 tbsp date paste or coconut sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1 large orange finely grated zest
  • 4 tbsp cold coconut oil cut into 1/2 inch pieces
  • 1 tbsp coconut sugar optional, for sprinkling

Instructions

  • Preheat your oven to 400 degrees F. Place a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper.
  • Whisk together the egg and 1/2 cup coconut milk in a small bowl and set aside.
  • Whisk to blend the almond flour, oats, apricots, ginger, date paste, baking powder, salt, and orange zest in a large bowl. Add the coconut oil pieces and cut into the dry mixture using two knives until the oil is incorporated and the mixture is crumbly. Stir in the cream and egg mixture and mix until the dough comes together in a ball.
  • The dough will be a bit sticky – turn it onto a lightly floured (with almond flour) surface to shape it into a disk about 7 inches across. Cut the disk into 8 equal wedges and then brush the tops of each wedge with the reserved tablespoon of coconut milk. If you're using sugar, at this point you can sprinkle coconut sugar over the top.
  • Transfer the wedges onto your prepared baking sheet, leaving at least 1 inch between each wedge.
  • Bake for 15 minutes and then lower the heat to 350 degrees F, and bake up to 15 minutes longer, until the scones are set and golden brown.
  • Cool on a rack; these are best enjoyed warm or room temperature the day they're made, but you can pop them in the toaster on a low setting the next day and enjoy with a cup of coffee or tea.

Notes

Most grocers carry light-colored dried apricots, which contain sulpher dioxide as a preservative. If you can find unsulphered apricots, I recommend you purchase those instead. They’re darker colored and don’t contain the preservative. They’re delicious.
If you’re wondering what the difference is between rolled oats, instant oats, and steel-cut oats here’s a quick explanation I found from thekitchn.com: rolled oats are also called old-fashioned or whole oats. They look like flat, irregularly round, slightly textured discs. They cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking. Rolled oats are commonly used in granola bars, cookies, muffins, and other baked goods. Instant oats can be used in place of rolled oats, although the cook time will be much less, and the final dish will not have as much texture.
We’ve used Bob’s Red Mill rolled oats and Quaker Old-Fashioned Oats. Both work well in all of our recipes. Bob’s are organic, and Quaker’s are cheaper.
 

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