Celebrate your Mum this weekend by baking her a batch of indulgent, fluffy scone filled with chunks of dark chocolate, sweet dried apricots, and roasted almonds. For bonus favourite-child points serve them as breakfast in bed with a pot of her favourite tea (or coffee) and the promise that you will take care of all the dishes.
The older I get, the more I want to praise my Mum for all that she has done, and continues to do, for me from the first moment she knew she was going to be a mother. From sheltering me inside her own body, to sheltering my heart when it has been damaged by the world she has shown love every step of the way. She is only love. Thank you Mama for showing me that love is a verb, love is many verbs, and that the more love you give away, the more you have to give. Love is elastic. Happy Mother’s Day.
My Mum is the Queen of Scones in these parts. No one has her light as the wind touch, her cool hands, or her exacting knowledge of how to create perfect pearls of butter within the dough for a flawless rise and cloud-like crumb. These Almond, Apricot and Chocolate Chunk Scones are fluffy, but I know that I am only an apprentice of the scone compared to my Mum. My scones are a little more nubbly, nutty, more American scone than Australian scone.
These scones are full of hidden treasures. Each bite is filled with sweet, plump dried apricots, and crunchy roasted almonds. I love this combination so much! There’s almond meal in the scone dough too which adds an extra richness and depth to the flavour of the scones. These are perfect served with a slathering of butter and a large mug of sweet black tea. My Mum, sister, and I are going to enjoy ours at the farmers market for a pre-Mother’s Day breakfast tomorrow. It might not be breakfast in bed, but it is special time together with a delightful sweet treat just for Mum. And, I’ve already done the washing up 😉
There are a few technical things to remember with this gluten free scone dough. Firstly, the dough is quite a bit wetter than other scone doughs. Gluten free flours are often greedy for moisture, and the wetness of this dough means you don’t end up with a crumbly, dry outcome after they are pulled from the oven. Secondly, they will not puff quite as much as a wheat based scone, but the crumb is not dense and glue-like, rather moist and fluffy and nubbly with almond meal. Thirdly, please, please freeze your butter – it makes incorporating it into your dough so much easier! My scone dough is also enriched by the addition of an egg, which isn’t traditional in scone recipes. Here the egg provides extra protein to the dough – important for binding the gluten free flours together.
Now you are ready to make your Mum a delicious, gluten free breakfast!
Almond, Apricot and Chocolate Chunk Scones
Gluten Free | Makes 8 wedges, easily doubled | Best eaten on the day they are made, but can be frozen, well-wrapped, for up to two months. Reheat in the microwave for 1 minute.
- 80 grams sorghum flour
- 80 grams brown rice flour
- 80 grams white rice flour
- 80 grams almond flour
- 1 tablespoon baking powder
- 3 tablespoons caster sugar
- 1/2 teaspoon salt
- 75 grams butter, frozen
- 1 cup plain Greek/natural yoghurt, reserve 1 tablespoon
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup chopped almonds
- 1/3 cup chopped dried apricots
- 1/2 cup chopped dark chocolate
- 1 tablespoon raw sugar
- Preheat your oven to 200C (400F) and line a large baking sheet with baking paper.
- In a large bowl whisk together sorghum flour, brown rice flour, white rice flour, almond meal, baking powder, caster sugar, and salt.
- Use a box grater to grate frozen butter into the flour.
- Add frozen butter, whisk lightly with a fork, and then use your fingertips to gently ‘rub’ the butter into the flour mix until incorporated and the mix resembles large rough breadcrumbs.
- Mix grated chopped almonds, apricots, and chocolate chunks through the flour and create a well in the middle.
- Whisk yoghurt, egg, vanilla and almond extracts together.
- Add yoghurt mixture to the flour mix and stir from the middle to the outside to create a wet shaggy dough.
- Gather dough into a ball and place onto the lined cookie sheet. Pat the dough into a circle about 1-inch (2.5cm) thick.
- Cut the circle into 8 wedges and separate the wedges so that the hot air can circulate and bake the scones properly.
- Brush the tops with the reserved yoghurt and sprinkle with raw sugar.
- Place scones into oven and bake for 20-25 minutes (depending on your oven) or until scones are risen and the tops are golden.
- Remove and serve with jam, cream, and butter.