Marfigs' Munchies

Adventures in vegan eats and feats

Apricot avocado scones (g-f)

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Don’t tell Man-thing, but these have avocado in them! It’s one of those things he pulls his nose at, and he’s always very suspicious when I prod smooth chocolate puddings in his direction, but c’mon, it’s divine! I wasn’t actually planning on avo, but I’m out of bananas for a while now and I have NuNaturals Simple Syrup to add the sweet kapow to any dish, so that’s how this happened.

I also soaked dried apricots in red wine and chai tea bags for no reason, so this is the best I could come up with to actually use them :p Please note that you can just soak the apricots in tea or water, the alcohol is optional, but we have it lying around from the sweet potato gratin with cashew crumble, and since we don’t drink I tend to use it in baking/cooking projects where the alcohol will evaporate. Also, it looked pretty. 

Ingredients – makes 6 – modified and based on Chris’ recipe at Vegalicious

  • 3/4 cup buckwheat flour
  • 2/3 cup oats (for gluten-free -check the label!)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3-4 tsp NuNaturals Simple Syrup (OR 1/8 cup sugar of choice/3-4 TBSP agave)
  • 1/3 cup dried apricots soaked in enough vegan red wine to cover + 1 chai tea bag
  • flesh of 3/4 medium avocado, mashed with a fork
  • 2 TBSP applesauce
  • cinnamon, nutmeg and ginger spices
  • 1/4 cup non-dairy milk


  • 1/3 cup crushed pecan nuts
  • 2 tsp no-sugar-added apricot jam
  • 1 tsp boiling water
  • 1 tsp milk
  • a few drops NuNaturals NuStevia vanilla flavour

 How to:

  1. Preheat to 200C
  2. Process/blitz the apricots in your food processor – add wine as necessary to break it down to a pulp.
  3. Mix dry ingredients in one bowl.
  4. Add wet ingredients and stir til combined.
  5. Place the dough in the middle of a prepared baking sheet + pan and flatten it somewhat into a round disk with the back of a wet tablespoon- try to work it down to approx 5 cm in height.
  6. Slice 6 pieces and wriggle your knife between slices to separate them somewhat and give them room to rise and expand. The mixture will be kind of soggy!
  7. Sprinkle then press in the pecan nuts. Sprinkle liberally with cinnamon.
  8. Mix together the jam, water, milk and vanilla and brush roughly on top of each slice with a pastry brush.
  9. Bake for 35 or so minutes – watch your oven and sniff the air – I could smell mine were going to start burning soon so I took them out at the first signs of trouble. You can always return them if they are under-cooked.
  10. I drizzled some NuNaturals Cocoa Syrup on top of each scone just as they came out the oven for extra oomph, and because I am slightly addicted!

Alas mine got a bit burnt because of my busted oven, but they still taste pretty divine! 😀 Some people aren’t too happy about the taste of Stevia products, but I’m psyched to have a happy alternative to cups of sugar, and the flavours that one gets for the drops just make me as giddy as a scientist with a research grant.

These come out nice and soft in the middle, so it’s not your typical “hard” scone, but rather a muffin-y type creature with a firmer shell. I have some measure of self control, which is why this isn’t all gone for breakfast but rather being portioned out for more acceptable times of day, such as for second breakfast, but slap some refried beans and a lovely tomato-based sauce with steamed veggies on the side and it can work just as well. In fact, YUM! (or am I crazy?)

pbspoonscone sconesfront

These were rather fun to eat stuffed, which is why you see them in such a state. I was rather ravenous standing around baking and carrying on, and there really is nothing better than peanut butter and agave (except maybe almond butter, but homg so expensive!). Tonight we’re going to heat them up and serve them with custard when we visit my MIL after my Saturday stint at the cat shelter, which is also a perfectly natural way to serve up these nommers. Man-thing is even going to prepare the dinner, if anyone can believe such a thing! A feat deserving of pudding, naturally 😀


agavesplashesbrownies stuffedscone

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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