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This lemon apricot scone recipe is the best light gluten-free snack!

Lemon Apricot Scones Recipe

This lemon apricot scones recipe is perfect for afternoon snack time! ($.64 per serving)
Course Snack
Cuisine American
Keyword Scone
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 279kcal


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.


Calories: 279kcal