Holiday Scones

Holiday Scones are simple, tender, and flavorful. These scones are made using Sourdough Starter, Pistachios, and dried Apricots. This scone dough comes together quickly and takes less than 30 minutes to bake. This recipe can be easily adaptable to fit the needs of all taste buds and seasonal holiday flavors.

Allergy-Friendly

Holiday Scones are made using Sourdough Starter which reduces the gluten in the scones. Similar to Sourdough Bread, the longer you allow your dough to ferment, the greater the gluten reduction is. Therefore, typically when I create scones, I allow the dough to rest for a minimum of an hour prior to baking.

Finally, this recipe uses full-fat Coconut Milk in lieu of Dairy Milk. Coconut Milk is thin in texture and has a subtle sweetness to it which helps balance the tanginess of Sourdough Starter.

Holiday Scone Ingredients

• Organic, All Purpose Flour
• Coconut Sugar
• Pink Salt
• Baking Powder
• Full-Fat Coconut Milk
• Sourdough Starter
• Mexican Vanilla
• Dried Apricots, chopped into small pieces
• Unsalted Pistachios, chopped into small pieces
• Unsalted Butter, Grated

Crafting the Scone Dough

1. First, in a large mixing bowl, combine the dry ingredients and stir.
2. Next, add the Mexican Vanilla, Coconut Milk, and Sourdough Starter to the dry ingredients. Mix with a Silicone Spatula to combine.
3. Then, add the Apricots and Pistachios to the Holiday Scone dough.
4. Next, using a Microplane or Grater, grate the Unsalted Butter into the Holiday Scone dough. Using your hands, mix the dough to combine all of the ingredients.
   • Be careful not to overmix. As soon as the dough comes together, stop mixing it.

Roll the Dough into a Ball and Let it Rest

1. Then, pat the dough into a ball and lightly dust the top with flour. Wrap the ball of dough with plastic wrap, and set it in the refrigerator to rest for at least 30 minutes.
2. Once the scone dough has rested for at least 30 minutes (longer to ferment the Sourdough Starter), preheat the oven to 450 degrees Fahrenheit.

Roll Out the Dough

1. Next, unwrap the Holiday Scone dough and place it on a lightly floured surface. Using a rolling pin, roll your dough out to about 2 inches of thickness.

Cut the Scone Dough

1. Then, using a biscuit cutter, cut the dough.
   • In order to get tender insides and outsides of the scone, you want to press the biscuit cutter gently into the dough and then pull it out. Do not twist the biscuit cutter, as this cuts off the ends of the dough and creates a tougher exterior.

Bake the Scones

1. Next, place the biscuit-cut scones on a Nonstick Baking Sheet or in a Lodge Cast Iron Skillet and bake for 14-16 minutes or until golden brown.
2. Finally, let the Holiday Scones cool to room temperature prior to eating them. Serve alongside a cup of hot coffee, tea, or your favorite homemade jam.

Mix the Dry Ingredients Together

Add the Liquid Ingredients

Add the Dried Apricots and Pistachios

Add the Grated Butter

Wrap the Dough and Let It Rest

Roll Out the Scone Dough

Bake the Scones

How to Store the Holiday Scones

• If you’ve baked the Holiday Scones and want to save the leftovers, store them in an airtight container or Ziploc bag for 3-4 days on the counter.
• On the other hand, if you’re wanting to make Holiday Scone dough ahead of time, you should follow all the steps above until you get to the baking piece. Instead of baking the scones and then freezing them, cut the dough into the desired biscuit-shape, place on a Nonstick Baking Sheet, freeze, and then place into a Ziploc Bag or airtight container for up to 2 months.
  • To bake the frozen scone dough, simply place the frozen scones onto a baking sheet or Lodge Cast Iron Skillet and bake for 15-20 minutes at 375 degrees Fahrenheit. Enjoy!

Recommended Products

Holiday Scones

Yield: 24 Scones

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Holiday Scones are simple, tender, and flavorful. These scones are made using Sourdough Starter, Pistachios, and dried Apricots. This scone dough comes together quickly and takes less than 30 minutes to bake. This recipe can be easily adaptable to fit the needs of all taste buds and seasonal holiday flavors.

Print

Ingredients

• 2 1/2 c. Organic, All Purpose Flour
• 1/4 c. Coconut Sugar
• 1/2 tsp. Pink Salt
• 1 tbsp. Baking Powder
• 1 c. Full-Fat Coconut Milk
• 1 c. Sourdough Starter
• 2 tsp. Mexican Vanilla
• 1/4 c. Dried Apricots, chopped into small pieces
• 1/2 c. Unsalted Pistachios, chopped into small pieces
• 6-8 tbsp. of Unsalted Butter, grated

Instructions

1. First, in a large mixing bowl, combine the dry ingredients and stir.
2. Next, add the Mexican Vanilla, Coconut Milk, and Sourdough Starter to the dry ingredients. Mix with a Silicone Spatula to combine.
3. Then, add the Apricots and Pistachios to the Holiday Scone dough.
4. Next, using a Microplane or Grater, grate the Unsalted Butter into the Holiday Scone dough. Using your hands, mix the dough to combine all of the ingredients.
5. Then, pat the dough into a ball and lightly dust the top with flour. Wrap the ball of dough with plastic wrap, and set it in the refrigerator to rest for at least 30 minutes.
6. Once the scone dough has rested for at least 30 minutes (longer to ferment the Sourdough Starter), preheat the oven to 450 degrees Fahrenheit.
7. Next, unwrap the Holiday Scone dough and place it on a lightly floured surface. Using a rolling pin, roll your dough out to about 2 inches of thickness.
8. Then, using a biscuit cutter, cut the dough.
9. Next, place the biscuit-cut scones on a Nonstick Baking Sheet or in a Lodge Cast Iron Skillet and bake for 14-16 minutes or until golden brown.
10. Finally, let the Holiday Scones cool to room temperature prior to eating them. Serve alongside a cup of hot coffee, tea, or your favorite homemade Jam.

Notes

This is an easy recipe to adapt to fit the needs of your family's tastebuds. Substitute different dried fruits and nuts to create a new recipe for your family and friends! Enjoy!