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Food & Home

Currant Scones

Sweet Laurel

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

Makes 12

2½ cups almond flour

½ teaspoon salt

½ teaspoon baking soda

⅓ cup melted coconut oil

¼ cup maple syrup

2 large eggs

1 cup currants

for the egg wash (optional):

1 egg

1 tablespoon water

1. Preheat the oven to 350°F.

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

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

4. Form the dough into a ball, place between 2 pieces of parchment paper, and roll out until it is roughly 2 inches thick.

5. Press a cup or a 2- or 3-inch circular biscuit cutter into the dough to make 12 scones.

6. Place the round disks on a baking sheet. If desired, beat an egg with a tablespoon of water, and brush the top of the scones with the egg wash. Bake for 15 minutes.

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