Wheat Free Oat Barley Scones Topped with Organic Apricot Jam (Bite This)
Contributing Monkie Aria Alpert
Published on November 15, 2012
Section Bite This, Breads, Full Recipe List, Recipes / Vegan
Comments 6
Photographer V Blak
I love cookbooks. Especially the ones with all those pretty pictures. I fall into those beautiful images and then dig into those recipes. If you can snap a pretty picture, you have me.
This recipe was inspired by a beautiful photo and recipe in a new cookbook by Kim Boyce, called “Good to the Grain: Baking with Whole Grain Flours”. I adapted her recipe to be wheat-free and vegan. In other words, “G” approved. These scones are really best eaten the day of baking them. But if you got leftovers, I would recommend toasting them the next day. Either way, yumminess…. :)
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