Breakfast for 4
Coconut Apricot Scones
Almond flour scones fold in coconut and dried apricots, then bake into tender wedges with crisp edges.
Typical price
$1.68for 4 servings
$0.42 per serving$1.68 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: runningtothekitchen.com
- 35 minstart to table
- Easydifficulty
- 4servings as written
- $typical cost tier
AmericanVegetarianDairy-freeBudgetBreakfasts
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Shredded coconut$0.30/oz typical | 0.75 oz | $0.22Typical price |
| Eggs$0.30 each typical | 1 | $0.30Typical price |
| Dried fruit and raisins$0.45/oz typical | 1.25 oz | $0.56Typical price |
| Total for the servings shown | $1.68 | |
Pantry staples you likely have
FlourBaking powder and sodaCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoaVinegar
Not included in the cost.
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 tbsp apple cider vinegar
- 1/4 cup dried apricots
Steps
- Heat the oven to 350 F and line a baking sheet with a light coating of cooking oil.
- Whisk the almond flour, coconut, baking soda, and salt in a bowl.
- Stir in the coconut oil, egg, vanilla, and vinegar until a soft dough forms.
- Fold in the dried apricots and shape the dough into a 6-inch round on the baking sheet.
- Cut the round into four wedges and separate them slightly.
- Bake for 18 minutes, until the edges are lightly browned and the centers are set.
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