The vibrant zip of lemon zest and the sweet chewiness of dried apricots combine for a flavorful teatime treat so good it might be difficult to tell that it’s gluten-free.
- 1⅔ cups gluten-free all-purpose baking flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, softened slightly and cut into pieces
- 3 tablespoons granulated sugar
- 1 teaspoon fresh lemon zest
- ⅓ cup chopped dried apricots
- 1 large egg, beaten
- ⅓ cup plus 1 teaspoon whole milk, divided
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt. Using fingers, rub in softened butter as lightly as possible until mixture resembles coarse bread crumbs. Stir in sugar and lemon zest. Stir in apricots. Add egg, stirring with a fork. Gradually add ⅓ cup milk until a somewhat stiff dough forms. (If mixture seems dry and won’t hold together, add more milk, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured* board, and gently knead by patting dough and folding it in half 3 or 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch fluted round cutter dipped in flour, cut as many scones as possible from dough. (Press cutter straight down, being careful not to twist it.) Place scones, almost touching, on prepared baking sheet. Brush tops of scones with remaining 1 teaspoon milk.
- Bake until scones are firm and light golden, 13 to 15 minutes. Serve immediately.
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