Ancient Grain Apricot & Walnut Scones

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Scones & Biscuits
Ancient Grain Apricot & Walnut Scones | Anita's Organic Mill
Apricot and Walnut Scones made with a mixture of our Spelt, Kamut and Einkorn Flours. A perfect treat for breakfast, coffee time, afternoon tea or even dessert. Serve while still warm with a skiff of butter.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 8 scones


  • 1 cup Anita's Organic All Purpose White Spelt
  • 3/4 cup Anita's Organic Einkorn Flour
  • 3/4 cup Anita's Organic Kamut Flour or Sprouted Kamut Flour
  • 4 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Vanilla powder (or 1 tsp extract)
  • 1/2 tsp Salt
  • 1/3 cup Anita's Organic Cane Sugar
  • 2/3 cup Coconut oil, solid form
  • 3/4 cup Anita's Organic Apricots, chopped
  • 3/4 cup Anita's Organic Walnuts, chopped
  • 1/2 to 3/4 cup Milk of choice


  • Preheat the oven to 425˚F and line a cookie sheet with parchment paper.
  • In a large bowl sift together the flours, baking powder, cinnamon and vanilla powder (if using extract add with the milk later). Stir in the sugar and salt.
  • Scoop teaspoon size amounts of the coconut oil into the flour mixture and cut in with a pastry cutter - or if you have cool hands rub in with your finger tips until the mixture resembles wet sand.
  • Stir in the chopped apricots & walnuts.
  • Using a spatula stir in 1/2 cup of the milk a few tablespoons at a time until it starts to come together to form a dough. Use the remainder of the milk if the mixture is too dry.
  • Form the mixture into a loose ball and place on a lightly floured work surface. Shape and flatten the ball into a round (approx. 7 inch’s diameter) and cut into 8 triangles with a sharp knife. For round scones use a round cookie cutter.
  • Brush the top of each scone with a little milk and sprinkle lightly with sugar.
  • Bake in the oven for 15 to 20 minutes until lightly golden.
  • When cooked move the scones to a wire rack to cool.
  • Georgiana

    It turned out delicious, I love the combination of nuts and apricots.

Leave a Comment

Einkorn & Spelt Raisin Scones | Anita's Organic Mill