About this project
With their crunchy exterior & dense, slightly crumbly but soft & tender interior, these Apricot Caraway Scones are utterly delicious and perfect slathered in vegan butter (Check out my recipe for butter on my website!)
- Reasonably Priced
- 295 kcal
Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat. If you have a non-stick tray you can leave it bare.
Make sure your coconut oil is cold and hard. If it is warm in your house put it in the fridge for a little while.
Add the 2 flours to a bowl with the coconut oil.
Rub the coconut oil into the flour with the tips of your fingers or with a fork until there are no visible big lumps and the flour kind of looks like breadcrumbs,
Add all of the other dry ingredients and stir really well.
Pour in the chopped apricot and stir again.
Combine the vinegar or lemon juice with the milk and pour into the flour mixture.
Gently stir together. The trick to good scones is to not handle them too much so stir just well enough for everything to be combined.
Check that the dough is wet enough to come together. If it isn't add one or two extra tablespoons of milk.
Lightly sprinkle your work surface with flour.
Gently transfer the dough to it and either press with your hands or use a rolling pin to make it into a round about 1 inch thick.
Cut into 8 even wedges then transfer to the baking sheet.
Brush the top of each scone with a little milk and sprinkle with a little sugar and some caraway seeds.
Place in the oven and bake for about 25 minutes or until light golden brown around the edges.