Vegan Apricot Scones
Soft, flaky, and bursting with sweet bursts of dried apricots, these Vegan Apricot Scones are a plant-based twist on a traditional favorite, perfect for breakfast, brunch, or an afternoon snack. Made with rich coconut oil and a tangy almond milk "buttermilk," these dairy-free scones feature a tender crumb while remaining entirely egg-free. The golden-brown tops can be finished with a sprinkle of turbinado sugar for an irresistible sparkle and subtle crunch. Quick and easy to prepare in just 15 minutes, these scones bake to perfection in under 20 minutes, making them a delightful treat for any occasion. Serve them warm with vegan butter or your favorite jam for a comforting, homemade indulgence that’s as delicious as it is simple to make. Whether you're catering to a plant-based diet or just looking for a delectable vegan baked good, these apricot scones are sure to impress!
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup granulated sugar
- 0.5 cup coconut oil, solid but scoopable
- 0.75 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.5 cup dried apricots, chopped
- 2 tablespoons optional: turbinado sugar for sprinkling
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine the almond milk and apple cider vinegar, then set aside to curdle. This creates a plant-based buttermilk substitute.
Step 3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
Step 4
Add the solid coconut oil to the dry ingredients. Using a pastry cutter or fork, cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Step 5
Add the curdled almond milk mixture and vanilla extract to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the scones tough.
Step 6
Fold in the chopped apricots until evenly distributed.
Step 7
Turn the dough out onto a lightly floured surface. Pat it into a circle or rectangle about 1 inch thick.
Step 8
Use a sharp knife to cut the dough into 8 wedges or rectangular scones, depending on your shape preference.
Step 9
Place the scones on the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle the tops with turbinado sugar for extra sparkle and sweetness.
Step 10
Bake for 15-18 minutes or until the scones are golden brown on top.
Step 11
Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Enjoy your freshly baked vegan apricot scones with your favorite vegan butter or jam!
Nutrition Facts
| Serving size | (741.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2451.9 |
| Total Fat 124.3g | 0% |
| Saturated Fat 98.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2963.1mg | 0% |
| Total Carbohydrate 321.0g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 122.3g | |
| Protein 28.2g | 0% |
| Vitamin D 65.9IU | 0% |
| Calcium 387.5mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1115.9mg | 0% |
Source of Calories