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!
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.