Whimsically shaped to resemble the namesake flower, these vegan-friendly scones are the ideal combination of sweet and savory thanks to dried apricots, roasted sunflower seed kernels, and coconut milk.
Apricot-Sunflower Scones
Serves: Approximately 9
Ingredients
- 6 tablespoons unrefined coconut oil
- 2 ¼ cups all-purpose flour
- 2 tablespoons brown coconut sugar
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- ⅓ cup chopped dried apricots
- ¼ cup roughly chopped roasted unsalted sunflower seed kernels
- 1 teaspoon firmly packed lemon zest
- 1 cup plus 1 tablespoon cold coconut milk, divided
- ½ teaspoon vanilla extract
- Garnish: sunflower seed kernels
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Place coconut oil in a shallow bowl. Using a fork, score coconut oil deeply to create a fine grid pattern. Refrigerate until firm, 10 to 20 minutes. Using a fork or hands, quickly break coconut oil into very small pieces.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut cold coconut oil into flour mixture until it resembles coarse crumbs. (If coconut oil is too hard or too soft, it will be difficult to work with. If too hard, let sit at room temperature for a few minutes. If too soft, refrigerate for a few minutes.) Stir in apricots, sunflower seeds, and lemon zest until combined.
- In a small bowl, whisk together cup cold coconut milk and vanilla extract. Add to flour mixture, stirring until mixture is evenly moist. Working gently and quickly, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently by quickly patting dough and folding it in half, 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 3 ½-inch flower-shaped cutter dipped in flour, cut as many scones as possible from dough, gently rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze for at least 20 minutes.
- Brush tops of frozen scones with remaining 1 tablespoon coconut milk. Garnish centers with sunflower seed kernels, if desired.
- Bake until tops of scones are dry, edges are golden brown, and a wooden pick inserted in centers comes out clean, 10 to 15 minutes. Let cool slightly on a wire rack.
