Apricot & Fig Scones {Gluten Free}

We had an amazingly productive Saturday!  As you know, I woke up with crud in my throat and wasn't sure if I could make it through a full-day of landscaping.  We (hubby, myself and my wonderful neighbors) transplanted 11 full-grown bushes from my neighbor's yard into ours.  Yes, "woah" is the appropriate comment here.  At least that is how we feel today.

Needless to say, I was worthless on Sunday.  Bathrooms didn't get cleaned.  Laundry didn't even get started.  My poor dog didn't get a walk until he was dying to go.  All I could find the energy to do was make these delicious and delicate scones.  Somehow, they made my Sunday much brighter.

I was inspired to make these from this week's Food Matters Project recipe, chosen by Jen of Prairiesummers.  Go to her site to check out the original recipe and her beautiful Apricot Polenta Cake!


I decided to make scones instead because I needed to make something for breakfast and I added figs because I had them in the fridge screaming to be added into something.  The two together is a delicious combination!

Apricot & Fig Scones
2 1/2 c brown rice flour
4 tsp baking powder
1/4 tsp salt
5 1/2 tbsp coconut oil (or butter)
3/4 c milk (cow, soy, rice)
2 eggs
2 tbsp honey
1/2 c diced figs
1/4 c diced dried apricots

In a large bowl, combine the flour, baking powder, salt.  Add the coconut oil (or butter) and mix with a pastry knife or a large fork until the dough resembles small peas.  In a separate bowl, combine the eggs, milk and honey and whisk to combine.  Pour the wet mixture into the flour mixture and mix with a fork to combine.  Add the diced fruit and mix to combine.  Spoon the dough into a scone pan or turn out onto a lightly floured surface.  Form into a flat-topped circle and cut into wedges (you could also spoon onto a baking sheet and form small squares with your hands).  Put onto a parchment-lined baking sheet and bake at 400 degrees for 12-14 minutes.  Enjoy!