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Currant Scones

Sweet Laurel

Eat these for breakfast or an afternoon snack with tea. If you’re not completely eliminating dairy, these are pretty great with jam and clotted cream.

Makes 12 scones

2 1/2 cups almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup melted coconut oil

1/4 cup maple syrup

2 large eggs

1 cup currants

for egg wash (optional):

1 egg

1 tablespoon water

1. Preheat the oven to 350°F.

2. Place dry ingredients in bowl and mix to combine.

3. Whisk together all wet ingredients and stir into dry ingredients; add currants.

4. Form dough into a ball, place between two pieces of parchment paper, and roll out until it is roughly two inches thick.

5. Use a cup or 2-3 inch circular biscuit cutter and press into dough to make 12 scones.

6. Place round disks on a baking sheet, brush with eggs wash* (if desired) and bake 15 minutes.

* for the egg wash, beat together the egg and water with a small whisk or fork.

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