These coconut apricot scones are made with almond flour and coconut for a paleo and gluten-free treat or snack.
At 7:14am yesterday morning I was awoken to the ringing of my cell phone with a number I didn’t recognize.
Since I’m crazy, my mind immediately went to “omg, something horrible has happened” because that’s what I assume when I see numbers not in my contact list pop up on my phone.
So I reached down from the bed (that I was supposed to have 31 more minutes in) and answered it fearing the worst.
And who was on the other line?
A freakin’ TD Bank representative wanting to survey me about my most recent branch experience.
I think I actually blurted out “are you serious?” to the woman on the other end whose script clearly didn’t include an answer for that type of question as she sat there completely silent.
Instead of hanging up like I normally would’ve in such a situation, I decided to go along with this little survey because ironically enough, on Monday, I had spoken with someone over the phone at TD trying to get answers as to why my recent ATM attempts kept telling me I was “unauthorized” to make such transactions.
Turns out, they cancel your debit card without sending you any notification when it’s not used for a certain period of time.
How nice, right?
Frustration with that combined with the bitchiest of bitches as the woman on the other line of that phone call resulted in me taking a survey at 7:14am to let them know my dissatisfaction with their service.
On a scale of 1-7, how likely to recommend our bank to others? 1. How likely are you to purchase other products from us? 1. How likely are you to tell the internet about this experience? 7!!
And then since I was already up a half hour before normal, I decided to experiment with scones.
The one thing that bothers me about eating all these eggs for breakfast during this paleo challenge is the lack of bread to go with them.
Egg breakfasts are the one time I indulge in a slice of bread (and by indulge I mean a piece of Ezekiel) with my meals because otherwise I find myself licking the plate in an attempt to not leave any of the yolk behind. And that’s just awkward.
Even when you’re by yourself at home, one should not be consistently licking plates.
One should, however, consistently have one of these coconut apricot scones on their plate to do the very necessary egg yolk sopping up job.
More sweet scone recipes to try:
Savory scone recipes to try:
- 1 1/4 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, frozen
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 tablespoon apple cider vinegar
- 1/4 cup dried apricots, chopped
- Preheat the oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
- Combine the dry ingredients in a medium bowl.
- Chop the frozen coconut oil and add to the bowl.
- Cut the coconut oil into the flour with your hands so that it's incorporated throughout and the flour starts to form small pea sized pieces.
- Whisk together the egg, vanilla and vinegar in a small bowl and then add to the flour.
- Combine with a spatula and then fold in the apricots.
- Form the dough into a ball and place on the baking sheet.
- Pat the dough down so that it spreads out on the baking sheet about 3/4" thick.
- Score the circle into wedges with a sharp knife.
- Bake for 20-25 minutes and starting to turn golden brown on the outside.
- Remove from oven and let cool for a couple of minutes on the baking sheet.
- Transfer to a cooling rack and let cool another 5 minutes.
I would recommend adding 1-2 tablespoons of honey if you're not on a strict Whole30 diet. I left it out as I am currently eating that way but would add otherwise. Just add the honey to the wet ingredients in the directions.