Cummulative Rating Servings
Makes about 12 scones. Difficulty
Easy
Ingredients
2-1/2 cups gf flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup butter, chilled and cut into small pieces 1/2 cup dried apricots, chopped 1/2 cup vegetable oil 1/2 cup buttermilk 2 large eggs 2 teaspoons sugar 1/2 teaspoon ground cinnamon Dash of nutmeg
Directions
Preheat the oven to 400 degrees F. Lightly butter a baking sheet and set aside.
Combine flour with sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk, eggs, and oil, stirring with a whisk. Add egg mixture to flour mixture, stir until just moist.
Turn dough out onto a lightly gf floured surface; knead lightly about 5-6 times. Pat dough into a 9-inch circle onto prepared baking sheet. Cut dough into 12 wedges, cutting into but not all the way through. Combine 2 teaspoons sugar, 1/2 teaspoon cinnamon and nutmeg; sprinkle over dough. Bake for 20 minutes or until golden.
Tips
These are best eaten freshly baked.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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