Apricot Almond Oatmeal Scones

Not only are these Apricot Almond Oatmeal Scones absolutely delicious, they’re also super good for you. And contrary to what you may think, they really don’t take that long at all to make, either! They’re perfect for breakfast, or for a quick snack!

I always thought that scones were stupendously hard, and that they took forever, to make. HA! Not anymore! In fact, scones are incredibly easy to make! A bit messy, maybe, but super easy nonetheless…

All you need to do is mix a bunch of ingredients together with your hands, have them bind into a dough, form said dough into a disc, score disc with a knife and bake! All this only takes minutes. I think what takes the longest really, is cleaning the kitchen after you’re done.

But seriously, the only key rules to follow when making scones is to use cold fat (in this case, coconut oil) and to not over-knead the dough; only knead it until it barely comes together.  Do this and you will be rewarded with crazy soft, tender and crumbly bites of pure heaven! Yes, even if you use all whole wheat flour. Promise! Especially if you indulge right as they come out of the oven. OH! BLISS!

For this recipe, I chose to use apricots and almonds, but you could very well replace those with raisins, cranberries, currants, chopped dates, walnuts, pistachios, chocolate chips, or even fresh fruit such as blueberries, raspberries or diced apples…

Don’t be afraid to let your imagination run wild and try all kinds of different combinations. 

To start, preheat your oven to 400°F, then line a baking sheet with parchment paper or better yet, a silicon mat, and set aside.

In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon and salt. Add the cold coconut oil and cut it in with a pastry blender (or quickly mix it in with your fingers) until the mixture has the texture of coarse crumbs.

Like I said before, you need to make sure that your coconut oil is really cold, so spoon some onto a plate and stick it in the fridge or freezer for a few minutes, while you weigh and prep your other ingredients. 

In a glass measuring cup, combine the egg, buttermilk, maple syrup, vanilla and almond extract; whisk to combine and pour over dry ingredients.

Stir with a wooden spoon, or better yet with your hands, until the dough starts to come together;

Add the chopped apricots and almonds…

Or raisins, cranberries, currants, chopped dates, walnuts, pistachios, chocolate chips, or even fresh fruit such as blueberries, raspberries or diced apples…

Gently knead the dough with your hands until it just barely comes together. Again, like I said earlier, it’s important that you do not over-mix the dough, otherwise your scones will be tough and dry. That is so not what you are after… soft, tender and crumbly is what we want!

I like to knead the dough directly in the bowl, but if you prefer, you can turn it onto a lightly floured working surface, like a counter or wooden cutting board. You’re going to have to do that soon, anyway…

Like right now in fact…

Turn the dough onto a flat working surface and pat it into a circle of about 1 1/2″ thick. With a knife, score 6 wedges into each circle of dough; you should go about 3/4 of the way through with your blade.

Also, if you want to, you can brush the top of the scones with a little bit of maple syrup and then sprinkle with a few tablespoons of rolled oats or chopped almonds, or a combination of both.

If you wanted bigger scones, you could also do just one big circle and score 8 wedges instead. 

Delicately transfer the scones to the prepared baking sheet and bake for about 15 minutes, then remove the scones from the pan, cut them all the way through and return them to the oven for a further 5 minutes, or until golden brown.

Don’t go cutting the scones directly in the pan, especially not if you have it lined with a silicon mat because doing so would likely damage your silicon mat.  

And there you have it, your scones are now good and ready to serve… Enjoy now, while they are at their best!

Keep any leftovers in an airtight container at room temperature.  

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5 from 4 votes

Apricot Almond Oatmeal Scones

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Not only are these Apricot Almond Oatmeal Scones absolutely delicious, they're also super good for you. And contrary to what you may think, they really don't take that long at all to make, either! They're perfect for breakfast, or for a quick snack!

Servings: 12

Ingredients

US Customary - Metric

Dry Ingredients

• 2 cups whole wheat flour
• 1 1/2 cups rolled oats
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt, I use Himalayan salt
• 1/2 cup coconut oil, refrigerated

Wet Ingredients

• 1 large egg, beaten
• 1/2 cup buttermilk
• 1/4 cup maple syrup, (or unpasteurized honey)
• 1 tsp pure vanilla extract
• 4-5 drops pure almond extract

Add-ins

• 1/2 cup dried apricots, chopped
• 1/4 cup almonds, chopped

Optional Topping

• 1-2 tbsp maple syrup
• 1-2 tbsp rolled oats or chopped almonds

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper or better yet a silicon mat and set aside.
• In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon and salt. Add the cold coconut oil and cut it in with a pastry blender (or quickly mix it in with your fingers) until the mixture has the texture of coarse crumbs.
• In a glass measuring cup, combine the egg, buttermilk, maple syrup, vanilla and almond extract; whisk to combine and pour over dry ingredients. Stir with a wooden spoon, or better yet with your hands, until the dough starts to come together; add chopped apricots and almonds and gently knead the dough with your hands until it just barely comes together. Do not overmix.
• Turn the dough onto a flat working surface and pat it into two circles of about 1-1/2″ thick. With a knife, score 6 wedges into each circle of dough; you should go about 3/4 of the way through with your blade.
• If you want to, brush the top of the scones with a little bit of maple syrup and sprinkle with a few tablespoons of rolled oats or chopped almonds, or a combination of both.
• Delicately transfer the scones to the prepared baking sheet and bake for about 15 minutes, then remove the scones from the pan, cut them all the way through and return them to the oven for a further 5 minutes, or until golden brown.
• Serve warm or room temperature.

Nutrition

Calories: 271kcal, Carbohydrates: 36g, Protein: 6g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 14mg, Sodium: 164mg, Potassium: 308mg, Fiber: 4g, Sugar: 9g, Vitamin A: 375IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 1.8mg

Course: Breakfast, Snack

Cuisine: American

Author: Sonia! The Healthy Foodie

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