Gluten-Free Apricot Scones
Servings Prep Time
8people 20minutes
Cook Time
Servings Prep Time
8people 20minutes
Cook Time
  • cups brown rice flour
  • ½cup tapioca flour
  • 1/3cup potato starch
  • teaspoons baking powder
  • teaspoons xanthan gum
  • ¼ cup natural cane sugar
  • ½teaspoon salt
  • ½ cup (1 stick) cold buttercubed
  • 5 eggsdivided
  • ½ cup plus 1-2 tablespoons low-fat yogurtplain
  • ¾cups dried apricotsfinely chopped
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon water
  • ¼ cup turbinado sugar
  1. Preheat oven to 350˚. Sift together first seven ingredients (brown rice flour through salt). Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.
  2. In a separate bowl, whisk together 4 eggs, yogurt, apricots, and extracts. Add to flour-butter mixture. Mix until just combined.
  3. Dust work surface with brown rice flour. Turn out scone mixture and pat into a 9×9-inch square. Cut scones into desired shape, or use a biscuit cutter. Place on a parchment-lined baking sheet.
  4. Whisk remaining egg with 1 table-spoon water; brush mixture over scones. Sprinkle with turbinado sugar. Bake for 10–15 minutes, until golden.
Recipe Notes
Nutrition Facts
Gluten-Free Apricot Scones
Amount Per Serving
Calories 342 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg 11%
Sodium 261mg 11%
Total Carbohydrates 56g 19%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 342 cal, 11g fat (3g mono, 1g poly, 7g sat), 32mg chol, 3g protein, 56g carb, 3g fiber, 261mg sodium