Apricot and Hazelnut Scones

YIELD

10 mins

PREP TIME

20 mins

BAKE TIME

30 mins

TOTAL TIME

Ingredients

•	1 ½ cups Anthony’s Goods Rolled Oats
•	2 cups whole wheat flour
•	1 ½ tsp baking powder
•	½ tsp baking soda
•	1 tsp Anthony’s Goods Cassia Cinnamon Powder
•	½ tsp salt
•	½ cup coconut oil, refrigerated at least 30 mins
•	1 egg
•	2 tbsp Anthony’s Goods Buttermilk Powder dissolved in ½ cup water
•	⅓ cup honey
•	1 tsp vanilla extract
•	1 tsp almond extract
•	¾ cup Anthony’s Goods Dried Apricots, chopped 
•	½ cup Anthony’s Goods Dry Roasted Hazelnuts, chopped
•	2 tbsp honey dissolved in 2 tbsp water, for brushing on top	
•	Anthony’s Goods Organic Calendula Flowers, shredded coconut, and sliced apricots, for topping

Instructions

These comforting scones are hearty and healthy. Made with a base of rolled oats and whole wheat flour, and dotted with sweet dried apricots and crunchy hazelnuts, they’re chunky and substantial without being too heavy. Like all scones, they taste best with a drizzle of honey and an accompanying cup of tea.

1. In a large bowl, whisk together the rolled oats, whole wheat flour, cinnamon, baking powder, baking soda and salt.

2. Add in the cold coconut oil and mix with your hands until you get a crumbly texture.

3. In a medium bowl, dissolve the buttermilk powder in water. Then, add the egg, maple syrup, vanilla extract and almond extract. Whisk it all together.

4. Pour the wet ingredients into the large bowl with the dry ingredients and mix with your hands until a dough forms. If the mixture is too dry and impossible to shape, add little splashes of almond milk until it comes together. Fold in the chopped apricots and hazelnuts and knead the dough a bit.

5. Divide the dough in half and shape each half into a circle. Use a long knife to score each circle (do not push the knife all the way through) and place them on a baking sheet lined with parchment paper.

6. Brush the tops of the scones with honey water and sprinkle with shredded coconut, calendula flowers and more oats. Place a slice of dried apricot on each wedge and press it in.

7. Bake the scones at 400F for 15 minutes. Remove them from the oven and cut them all the way through, then continue baking for another 3-5 minutes, until golden-brown.

8. Serve with a drizzle of honey and a cup of tea.