Breakfast for 4

Coconut Apricot Scones

Name: Coconut Apricot Scones
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/4 cup almond flour; 1/4 cup unsweetened shredded coconut; 1/2 tsp baking soda; 1/4 tsp salt; 2 tbsp coconut oil; 1 egg; 1 tsp vanilla extract; 1/2 tbsp apple cider vinegar; 1/4 cup dried apricots

Almond flour scones fold in coconut and dried apricots, then bake into tender wedges with crisp edges.

$0.27per serving $

35 minstart to table

4servings

American Vegetarian Dairy-free Budget Breakfasts

Ingredients

1 1/4 cup almond flour
1/4 cup unsweetened shredded coconut
1/2 tsp baking soda
1/4 tsp salt
2 tbsp coconut oil
1 egg
1 tsp vanilla extract
1/2 tbsp apple cider vinegar
1/4 cup dried apricots

Steps

Heat the oven to 350 F and line a baking sheet with a light coating of cooking oil.
Whisk the almond flour, coconut, baking soda, and salt in a bowl.
Stir in the coconut oil, egg, vanilla, and vinegar until a soft dough forms.
Fold in the dried apricots and shape the dough into a 6-inch round on the baking sheet.
Cut the round into four wedges and separate them slightly.
Bake for 18 minutes, until the edges are lightly browned and the centers are set.