Prep Time
15
Cook Time
20
Servings
4
Coconut Almond Apricot Scones
Ingredients
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup sugar
- 1/4 cup (melted) Organic Virgin Coconut Oil
- 2 eggs
- 1 Tbsp almond extract (or coconut extract)
- 1 cup apricots (coarsely chopped)
- 1 cup almonds (coarsely chopped)
- 1 cup shredded coconut (unsweetened)
Instructions
- Preheat oven to 330°F
- Mix dry ingredients together
- Stir in wet ingredients
- Stir in apricots, almonds & coconut.
- Shape scones.
- Line sheet pan with parchment paper and bake for 15 – 20 minutes.
- Keep a close eye on them as almond flour burns quite easily.
I love a good scone with my morning cup of coffee. Cook these scones with Coconut Oil and then spread Coconut Oil on them while you eat! Yum!
Recipe Credit: Cecilia Nguyen, California.
Made With Nutiva
Organic Virgin Coconut Oil
Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen
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Comments
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What other kinds of flour can you use for your Coconut Almond Apricot Scones? From all purpose to coconut?
Hi Elaine! In this recipe we recommend using almond flour. Swapping out almond flour with other flours is tricky since it’s not always a 1:1 replacement and also requires using extra liquid. Thanks!
I made half a recipe of these. I didn’t have apricots or coconut so just put in 1/3 cups of almonds that I had. The dough was so dry that there was no way I was going to be able to shape scones so I added a cup of almond milk. I was able to shape them, barely, and they fell in to a heap of crumbs when they were done cooking and were very dry! ? What did I do wrong?
Hi, Kim! Unfortunately, the only way this recipe was tried, tested and true was with the appropriate amount of apricots and coconut. We recommend you try it this way. Hope that helps!