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Food & Home

Gluten-Free Currant Scones

Sweet Laurel

Sweet Laurel’s scones are among the most popular pastries in the shop. And they’re the perfect nucleus for an afternoon tea operation.

1. Preheat oven to 350°F.

2. Place the dry ingredients in a bowl and mix. Whisk together all the wet ingredients and stir into the dry ingredients. Fold in the currants. Lightly form the dough into a ball and gently place between 2 pieces of parchment paper.

3. Roll out the dough until it’s 2 inches thick. Use a cup or circular biscuit cutter to cut disks from the dough (about 3 inches wide for the ones pictured). Place the round disks on a parchment-paper-lined baking sheet and brush each one with a bit of maple syrup. Bake for 15 minutes, then let cool on a wire rack.