2 cups gluten free baking mix (such as Bob’s Red Mill)
1/2 cup sugar
1 teaspoon nutmeg
1/2 cup Earth Balance vegan margarine or coconut oil
1 cup dried apricots, chopped
3/4 cup soy milk (or rice milk, almond milk, coconut milk, hemp milk etc)
1 teaspoon vanilla extract
Preheat the oven to 375 degrees.
Mix the baking mix sugar and nutmeg in a bowl.
Add the margarine or coconut oil and mix until the mixture looks like breadcrumbs.
Toss in the apricots and coat them in the flour mixture.
Pour the milk and vanilla into the bowl and fold gently.
Make 16 small portions or 8 large portions and place on a baking sheet.
Bake 20 minutes or until the scones are golden brown.
May be stored in an air tight container for three days.
Can be frozen up to a month. Reheat in the microwave for 20 seconds or at 350 for 5 minutes.
Yields: 16 small or 8 large scones.