Gluten-Free Apricot Scones

Ingredients:

2 cups gluten-free all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1/2 cup dried apricots, chopped
2/3 cup milk (or dairy-free milk)
1 large egg
1 teaspoon vanilla extract
Additional sugar for sprinkling (optional)

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt.

Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

Gently fold in the chopped dried apricots.

In a separate bowl, whisk together the milk, egg, and vanilla extract.

Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; the dough should be somewhat sticky.

Turn the dough out onto a well-floured surface or parchment paper. Gently knead it a few times, then pat it into a circle about 1-inch thick.

Use a knife to cut the circle into 8 equal wedges.

Place the scones on the prepared baking sheet, leaving some space between each scone. If desired, sprinkle a little sugar on top of each scone for added sweetness and a slightly crunchy texture.

Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top and cooked through. You can also insert a toothpick into the center of a scone; if it comes out clean, they are done.

Allow the Apricot Scones to cool slightly before serving.

These gluten-free Apricot Scones are a delightful combination of buttery scone texture and the sweet, slightly tart flavor of dried apricots. They make for a delicious breakfast or snack. Enjoy!