Cranberry & Apricot "Buttermilk" Scones

Servings 8 scones


  • 3-1/2 cups spelt flour
  • 1/3 cup coconut palm sugar
  • 2 -1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1/3 cup coconut oil
  • 6 tablespoons unsweetened apple sauce
  • 1/2 cup fresh cranberries
  • 1/2 cup dried apricots, chopped
  • 1 cup + 1 tablespoon almond milk
  • 1 tablespoon lemon juice


  1. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper and set aside.

  2. In a bowl, combine the flour, sugar, baking powder, baking soda, salt, coconut oil and apple sauce. Use your hands to combine all the ingredients. The mixture should resemble a coarse meal.

  3. Measure out 1 cup of the almond milk and stir in the lemon juice. Allow this to sit for about 5 minutes. This is your "buttermilk".

  4. Meanwhile, stir in the cranberries and apricots. Pour in the "buttermilk" and stir until just incorporated. 

  5. Gather the dough into a ball, then transfer to a lightly floured workspace. The dough will be quite wet. Lightly flour the dough and flatten the ball into 3/4 inch thick circle and cut into 8 roughly even triangles. 

  6. Transfer the scones to the prepared baking sheet and brush with the remaining 1 tablespoon of almond milk. Pop the scones into the oven and bake for about 20 minutes or until lightly golden.