Baked goods are usually an oxymoron. On one hand, they genuinely make us happy, with their soft, inviting texture, sweet smell, and comforting flavor. But from a health standpoint, there’s not as much to love—a high calorie, empty nutrition snack that’s packed with sugar and saturated fat.
Fortunately, with a few ingredient swaps and an open mind, it’s thoroughly possible to make baked treats that perform beautifully in the oven, but are made without all the unhealthful compromises. We should know: we used just about every wellness-culinary trick in the book to make our amazing Apricot-Chia Scones as clean as can be.
That’s right: in this recipe you won’t find any added sugar (we use monkfruit instead). You also won’t find any oil or butter… although we do recommend serving these scones with a traditional smear of (dairy-free) butter enjoyed on the spot. Refined flour? Nope, none of that here either: we use protein-rich spelt and rolled oats for a full-grain flavor and heart-healthy benefits.
And, get this: These scones come together FAST. They take less than an hour, and are the perfect thing to pop in the oven on a Sunday morning for a wonderful brunch surprise. Light and chewy, sweet and tangy … what’s not to love?
WATCH HOW WE MAKE OUR APRICOT-CHIA SCONES HERE:
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APRICOT-CHIA SCONES PREP TIPS:
You definitely don’t have to be a professional pastry chef to whip up these quick treats! Here how to make your baking session a guaranteed success.
Go full-fat. Don’t try and substitute the full-fat coconut milk for a lighter variety. Since these scones contain no oil or butter, the little bit of fat in the milk improves their flavor and texture.
Buy quality apricots. Sure, it may seem a little fussy to specify Turkish dried apricots, but you’ll likely find they are the most moist, plump, and flavorful variety by far! Also, be sure to check the ingredients of your dried fruit, which should be just “apricots,” and not contain things like added sufites, colorings, sweeteners, or preservatives.
Dry is just right. This type of recipe produces a very dry dough, which is part of the reason why it cooks so quickly! So don’t get flustered if your dough appears crumbly at first. Simply press it together and it will hold its shape.
Keep the sugar low. We love using monkfruit here to sweeten these scones, which keeps them undetectably FREE of all added sugar! (Amazing!) We especially love the Lakanto Monkfruit Powdered Sugar used in the glaze which we find to be a borderline life-changing product, but you can also use one of the alternative ingredients listed below the recipe under “Variations.” Use checkout code LUMINBERRY when stocking up on your next monkfruit order and save 15%.
MORE BREAKFAST & BRUNCH MUST-HAVE RECIPES:
Sweet dried apricots and zesty lemon get swirled into these light, chia-studded scones which, incredibly, are free of added sugar and oil. They’re best enjoyed on the same day, with a side of plant-based butter for on-the-spot smearing.
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins Servings: 8 Author: Julie Morris
2/3 cup + 2 tablespoons canned full-fat coconut milk, divided
1½ cups spelt flour, plus extra for dusting
½ cup rolled oats
2 teaspoons baking powder
½ teaspoon sea salt
1 tablespoon + 1 teaspoon chia seeds, divided
½ cup dried Turkish apricots, diced
½ cup monkfruit powdered sugar*
1. Position a rack in the center of the oven, and preheat to 350° F. Line a baking sheet with a silicone baking mat or parchment paper.
2. To a small bowl, pour in 2/3 cup of coconut milk. Use a microplane or extra fine grater to zest the entire lemon over the bowl. Then, extract the juice of the lemon into a separate container, and add 1 teaspoon to the coconut milk, reserving the rest of the juice for the glaze topping. Whisk the coconut oil and lemon together.
3. In a large bowl, mix together the spelt flour, rolled oats, baking powder, salt, and 1 tablespoon of chia seeds. Sprinkle in the apricots and fold them into the flour. Add the coconut milk mixture and stir into a crumbly dough—the dough will be very thick and appear on the dry side.
4. Gather the dough into a round, and transfer onto a floured surface. Pat and shape the dough into a 1-inch-thick flat circle, then cut into 8 wedges using a dough cutter or knife. Transfer the scones onto the prepared baking mat, keeping the wedges spread out so that they don’t touch. Using the remaining 2 tablespoons of coconut milk as a wash, brush the tops and sides of the scones, then sprinkle the tops with the remaining 1 teaspoon chia seeds. Bake for 23-28 minutes, until the scones are lightly browned.
5. Transfer the hot scones to a baking rack. While the scones are cooling, stir the monkfruit powdered sugar and 2 tablespoons of fresh lemon juice together to make a sugar-free glaze. Drizzle the glaze on top of the hot scones, then let them sit for a minimum of 15 minutes before serving.
Enjoy the scones warm or at room temperature. While best enjoyed the same day, the scones will keep for up to 3 days, lightly covered to prevent drying out.
*Variations: In place of the sugar-free monkfruit powdered sweetener, regular powdered sugar may also be used. Or, to keep the sugar low, sprinkle the unbaked scones with 1 tablespoon of turbinado sugar after brushing with coconut oil, and skip the glaze altogether.