Apricot Scones
Ingredients
2 ¼ C. spelt flour
½ tsp Himalayan salt
1 Tbsp baking powder
1 tsp baking soda
½ C. dried cut up apricots
1 tsp almond powder
Zest 1 orange
1 ounce orange juice
⅓ C. almond milk
¼ C. olive oil
Chia egg (grind 1 Tbsp chia; add 2 Tbsp water; allow to thicken)
4 Tbsp Tupelo honey
Preparation
Mix spelt flour with salt, baking powder, baking soda. Add almond milk, honey, chia egg, and oil. Chop dried apricots and gently fold into batter. Drop onto parchment lined baking sheet or drop spoonfuls onto a heated oven stone. Bake at 400º for 15 minutes until golden brown in color. Serve warm with passion fruit butter.
