Here’s a recipe for incredibly tasty gluten-free almond scones, sweetened with dried apricots. Perfect for breakfast or with a soup.

The best thing about vacation is that everyday is like Sunday. And since our vacation officially starts today (yaaay), we say bye bye to “Sunday brunch” and make scones on a weekday morning.

We don’t want to brag but this recipe for gluten-free almond scones, sweetened with dried apricots, is incredible. If you want them to be sweeter, add a few teaspoons of honey to the mix.

Almond scones with dried apricots
(makes 6 scones)

1 cup almond flour
1 cup buckwheat flour
0.5 cup dried apricots
almost 2 tsp baking powder
a pinch of salt
0.5-1 cup plant-based milk of your choice
1 egg

Preheat the oven to 100° Celsius, grab an oven tray lined with baking paper or use baking cups. Chop the apricots. Stir together almond flour, buckwheat flour, apricots, baking powder, and salt, while you, in a separate bowl, beat the egg and milk together (or perhaps not at the exact same time).

The dough is supposed to be wet and sticky, but feel free to add some more buckwheat flour if it’s out of control. Make small buns and place them on the oven tray, or pour the mixture into baking cups, and bake for 40 minutes or more (until risen). Remove from the oven and let cool on a rack. Simple and tasty, right?

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