apricot almond scones {gluten free}
INGREDIENTS
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for the scones:
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2 cups all-purpose, gluten free flour (I used Bob’s Red Mill)
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1/3 cup sugar + an extra teaspoon for sprinkling
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon sea salt
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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8 Tablespoons real, frozen, unsalted butter
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1/2 cup dried apricots, chopped
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1/2 cup plain greek yogurt or sour cream
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1 large egg + 1 egg white
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1/2 teaspoon pure almond extract
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for the almond baker’s glaze:
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In a small bowl, combine:
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1/2 cup powdered sugar
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2 teaspoons milk
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1/2 teaspoon almond extract
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Mix well until smooth. Drizzle over cooled scones.
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