Lemon Apricot Scones Recipe

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This lemon apricot scones recipe is perfect for an afternoon snack. It’s a light, healthy gluten-free dessert.

This lemon apricot scones recipe is perfect for afternoon snacktime! It's a light, healthy gluten-free dessert.

Scones are an irresistible snack recipe, perfect for afternoon tea time. They’re traditionally made with butter and white flour, which give them their unique texture.

This lemon apricot scones recipe is a gluten-free, dairy-free version that tastes just as good as the classic. It’s a light, fruity treat that my family loves to have for a snack.

Lemon Apricot Scones Tips

It can be tricky to get the texture just right in scones. This recipe uses coconut oil in place of butter to give them their rich texture.

Scones should be baked in a hotter oven than many other baked goods. I bake these at 400 degrees, and I know they’re done when the bottoms are beginning to turn brown. After 10 minutes in the oven, use a spatula to lift one of the scones and check the bottom. They may need another minute or two, but they’ll still taste great if you take them out a bit early.

Try my blueberry scones for another light, delicious snack.

Lemon Apricot Scones Recipe

This lemon apricot scones recipe is perfect for afternoon snack time!
Print Recipe
This lemon apricot scone recipe is the best light gluten-free snack!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

Recommended Equipment


Ingredients for the Scones

  • 2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup maple syrup
  • 1/3 cup coconut milk
  • 1/3 cup coconut oil
  • 2 tbs lemon juice
  • 1 tbs lemon zest
  • 1/2 cup chopped dried apricots

Ingredients for the Glaze

  • 3 tbs maple syrup
  • 2 tbs lemon juice


  • Preheat the oven to 400 degrees.
  • To make the scones, mix the flour, baking powder, and salt in a small bowl.
  • In a large bowl, stir together the egg, maple syrup, coconut milk, coconut oil, lemon juice, and lemon zest.
  • Add the dry ingredients to the wet ingredients and stir to combine. Stir in the apricots.
  • Shape the dough into an 8 inch wide round disk that's about an inch thick/tall. Cut the disk into 8 triangles (cut the disk in half, then cut each half into 4 triangles like pizza slices).
  • Place the scones on a cookie sheet with sides, Bake for 10 to 12 minutes, until they're set and the bottoms are beginning to turn brown.
  • To make the glaze, combine the maple syrup and lemon juice in a small saucepan. Bring close to a boil and simmer gently for 5 minutes.
  • Remove the scones from the oven when they're done baking and brush the glaze on the warm scones. Transfer the scones to a wire rack to cool. As soon as they're cool, transfer them to an airtight container so they don't dry out. Enjoy within two days, or freeze for later.

Approximate Nutrition Info

Calories: 256kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 157mg | Potassium: 251mg | Fiber: 4g | Sugar: 16g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2mg
Servings: 8
Calories: 256kcal
Cost: $.64 per serving

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Lemon Apricot Scone Recipe Price Breakdown

This recipe costs a total of $5.10 to make, or $.64 per scone.  These delicious lemon apricot scones are a refreshing snack for the whole family.

Note: This recipe was originally posted in 2012. The text and images were updated in 2019.


    1. I hope you like them, Angie! It’s nice to get a little extra protein from the almond meal, and the flavor is delicious.

  1. Another recipe I had to make as soon as I read it! Used whatever was in the kitchen so had to sub chopped dates for apricots. I left out the egg because instead of almond flour I ground some soaked nuts that were sitting in the fridge. The lemon & syrup combo is great, I could have eaten the batter raw! But I did bake it as small cookies (afraid they would fall apart in larger scone form) and they were ready in 15 minutes. DELICIOUSNESS!!! I will need to get some dried apricots and enjoy them again. Thank you for this awesome recipe!

    (update: by the time I was done writing this, 7 cookies have deliciously disappeared!)

    1. I’m so glad you liked it! I’m excited to be trying your avocado chocolate mousse tonight. Avocados are on sale at my Stop and Shop this week, and the avocados are ripe and ready to go.

    1. Thanks! I look forward to checking out your recipes. I’m always looking for real food inspiration.

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