Almond & Apricot Scones

Great with the No Sugar Jam these scones will sweeten your little ones afternoon.

Makes 6 small scones.

Ingredients:
1 1/4 cup of Self-Raising Flour
1/4 cup Ground Almonds
1 Tbsp Baking Powder
50 g Coconut Oil set or cold
100 g Dates
1/4 cup of (dairy-free) Milk
6 dried apricots chopped

Preparation:
Pre-heat the oven at 220 C.

In a medium bowl, sieve the flour and baking powder. Add the ground almonds. Mix in the coconut oil with your hands until you achieve the consistency of breadcrumbs.

In a food processor, blend the pitted dates with the milk until the dates are chopped and mixed in with the milk. Add this mixture to the breadcrumb mix until you achieve a soft dough slightly wet. If needed, add teaspoons of milk.

Finally, add the chopped apricots.

Lightly flour a surface area and stretch your dough to the height of 2 cm. Using a 5 cm round cutter, cut rounds. Repeat until there's no dough left.

Place the scones on a baking sheet lined or greased and put then in the oven for 12 minutes or until golden brown.