Flip Cookbook

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Gluten Free Apricot Scones

Living in the US, I have the pleasure of having almost every country represented when it comes to restaurants. Many of the restaurants that focus on a particular country try really hard to transport you to the country itself. It’s like walking through the restaurant’s doors magically teleports you to another country. Sometimes exotic. Sometimes familiar. Often revealing. So when I travel, often I actually compare restaurants in those countries to ones I find back home. I compare the decor, the tastes, the aroma. Often there are so many similarities that I fall even more in love with the restaurants back home for being so genuine – so authentic.

However, no matter how similar things are between restaurants back home and the ones in the actual country, there seems to be one thing that almost always is different…

It’s the way people consume the food. I know this is really weird. But I find it actually different — the WAY people eat the same dishes. It’s subtle but a uniqueness of a country that I don’t think gets replicated easily. It’s a part of the culture that you can experience only by visiting and fully immersing yourself in a new country.

I recently visited the United Kingdom and had the pleasure of eating scones (yes – gluten free ones!). Now – scones are something you do find in the US — in fact, just walk into any Starbucks on any corner of any block in any city in the US and you’ll find scones. All sorts of different kinds of scones. So what’s so great about eating scones in the UK? Well, simply put it’s the way I ate scones.

It starts out by walking on a wall. The wall is old – really old. It’s a wall that was built by the Romans. And here I am, walking on it like it’s a 21st century sidewalk. As I walk along the stones, I pause to look around. What did this place look like thousands of years ago? What were they trying to keep in? Or more importantly — what were they trying to keep out? There’s a river that flows just beyond the wall, I wonder if the Romans worried about ships or armies crossing the river in the middle of the night. The steps along the wall take me down into a busy shopping center. In merely 10 steps I was transported thousands of centuries into the modern world. Is that really a GAP?

I walk further and just down the street I see another reminder of the past, the Chester Cathedral. It’s large and majestic. The architecture is so detailed and delicate. Just beyond the cathedral, the outdoor mall continues. There are ice cream parlors and clothing stores. A stall that will sell you poems. Yes – they’ll sell you a custom poem! Further along there’s a beautiful cafe. It’s really posh in there. Everything seems posh to me in the UK – maybe it’s the accent. Tube lights hide behind glass fitted into the ceiling. The glass is covered with ornate flowers and design that remind me of the stained windows of the cathedral just a block away.

The waitress asks me if I want anything to eat. On a whim I ask her if she has anything gluten free. “Of course!”. Warm delicious gluten free scones served on a dish with butter, jam and clotted cream. Not cream like runny heavy whipping cream but cream with the consistency of whipped butter… but it’s not butter!

No Starbucks serves scones with butter, jam and clotted cream. I haven’t ate any scones in the US that is walking distance away from a Roman wall. Nope. I’ve only experience the authentic way of eating scones in the country that invented them – the UK.


Gluten Free Apricot Scones

Makes: 10 scones
Prep Time: 30 minutes
Cook Time: 25 minutes
Ready in: 1 hour


  • 2 cup Bob’s Red Mill Gluten Free Biscuit and Baking mix (already contains Xanthan Gum, Baking powder, Baking soda)
  • 1/2 cup cold unsalted butter
  • 2 eggs
  • 1/2 cup plain yogurt (I used SCD homemade yogurt)
  • 2 tablespoon honey
  • 2.2 oz dried apricots (I used organic unsulfured apricots)


1. Preheat oven to 375°F convection bake. Cut up the butter into slices. Using a food processor, blend the flour and butter till the flour becomes consistently coarse.

2. In a medium mixing bowl, whisk the egg. Mix in the yogurt and honey.

3. Chop up the apricots.

4.Mix the flour with the wet mixture. Add apricots

5. Line a baking sheet with a silplat or baking paper. Using your palms roll the dough into 2 inch circles. I’ve found that using water to wet the hands prevents the dough from sticking to your hand. Press onto the baking sheet to form flat rounds separated by a couple of inches.

6. Bake for 15 – 20 minutes. check around 15 minutes to see if they’re done. If they get brown too quick, cover with alumnium foil and continue baking till piercing with a toothpick comes out clean. Cool on a cooling rack.

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5 Responses to Gluten Free Apricot Scones

  1. Kevin says:

    I love scones done right. Unfortunately this excludes me from baking. 🙂
    Looks marvelous!

  2. devin says:

    Can you use other fruit or something else other than apricots? Would the time be different to cook them?

    • Raj says:

      Yes — you can definitely use all sorts of fruits. I’ve only tried it with apricots and raisins for which the timings are the same. Are you thinking of dry fruits? I’m not sure about the time it’d require for fresh fruits.

  3. devin says:

    I was think other dried fruits or even fresh blueberrys.

  4. Maxine says:

    I’m gluten intolerant, My biggest problem is I love bread, but I’ve been having a hard time finding really good gf bread, I usually go to Whole Foods, but their gluten free slice bread is always frozen, once I defrost 2 slices to make a sandwich the bread is dry and tend to break up,not to mention the fact that it’s so expensive.I’m still somewhat new @ this, but I’m learning that I have to read everything even candies and ice cream, or my feet, lower legs,hands,arms,back and chest breaks out, I already have the Bob’s baking mix and all the other ingredients except for the dried apricots, lol I just ate them 2 days ago. I am so trying this scones recipe tomorrow, I’m sure these scones taste better than that dry bread that I purchase from the store,as long as I have some kind of bread in my diet I’m OK

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