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These Paleo Currant Scones are tender and flakey with just the right amount of sweetness.  They’re incredibly easy to make with only 6 ingredients.  Enjoy these gluten free scones with jam or butter for afternoon tea, a healthy breakfast treat or top with a Lemon Glaze for dessert. Dairy free and super delicious.

Paleo Currant Scones on plate leaning on one another.

Scones are said to have originated in Scotland in the 1500s. They became popular in England during the late 1700’s when Anna, the Duchess of Bedford, enjoyed them daily during her afternoon tea time (source).

They are still common in Britain, Scotland, Ireland, and enjoyed in coffee and pastry shops around the world. They don’t usually have gluten-free versions, but you can make your own easily with this recipe.

I love scones, but since I am gluten free I didn’t eat them for many years until I came across a recipe from Elana’s Pantry for Cranberry Walnut Scones. They are fabulous and I adapted her recipe to make my favorite flavor, Currant Scones.

Paleo Currant Scones overhead shot with single and group, butter and jam

Ingredients In Paleo Currant Scones

The best part of making this recipe is there are only 6 ingredients. Topping them with a Lemon Glaze makes them divine but it’s not required. They are deliciously tender and flaky on their own or with butter or jam. And they are paleo, gluten-free, dairy-free and refined sugar-free. Here is what you need:

Paleo Currant Scones ingredients

If you want to make the lemon glaze you need:

In the photos I used powdered maple sugar* which makes the glaze a little brown. Use organic powdered sugar for a white glaze.

Paleo Currant Scones baked and drizzled with Lemon Glaze

Steps to Make Paleo Currant Scones

The easiest way to make the scones is in a food processor, the dough is mixed evenly and comes together quickly. But if you don’t have one they can be made in a bowl.

  1. In a food processor pulse together the almond flour, baking soda, coconut sugar and salt until evenly combined.
  2. Add the egg and lemon zest. Pulse until the dough begins to clump together.
  3. Add currants and pulse to distribute evenly.
  4. Transfer the dough onto a baking tray lined with parchment paper.
  5. Use your hands to gather up the dough and pat it into a 6 inch circle about 3/4 to 1 inch thick.
  6. Cut the circle into 6 wedges.  Use a spatula to separate the wedges 2″ apart.
  7. Bake for 12-16 minutes until the edges are lightly brown.

Serve warm with organic cultured butter, ghee or jam or let cool and top with Lemon Glaze.  

Paleo Currant Scones raw

Tips for Making Paleo Currant Scones

Use superfine blanched almond flour, not almond meal. Don’t substitute coconut flour or other gluten-free flour blends as they will not work in this recipe.

Mix or pulse the the flour mixture with the egg until it forms a dough. At first, it will seem like there is not enough moisture, but if you keep going it will come together into a nice dough, similar to cookie dough.

Separate any clumps of currants before adding to the dough so they are evenly distributed.

Don’t over bake. You want them to stay moist. Bake until just lightly brown on the edges.

Let cool slightly before topping with the Lemon Glaze, if using. Let glaze cool to set before serving.

Enjoy them with afternoon tea like the English, or as a healthy breakfast or brunch treat, or as a snack. Drizzling them with the Lemon Glaze elevates them to dessert!

You’ll love how easy it is to make these scones. They’re light and flakey, perfectly sweet, incredibly healthy and delicious.

This recipe was updated from an earlier post in December 2015.

Paleo Currant Scones over with jam, butter and 2 on a separate plae


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If you like this recipe, try these other delicious gluten free breakfast treats:

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Paleo Currant Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Ingrid DeHart –
  • Total Time: 35 mins
  • Yield: 8 1x


An easy healthy scone recipe great for breakfast, afternoon tea or dessert.



Lemon Glaze


  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a food processor pulse together almond flourbaking sodacoconut sugar and sea salt.
  3. Pulse in egg, and lemon zest until the dough begins to come together.
  4. Add currants and pulse to combine.
  5. Transfer the dough to the parchment lined baking sheet.
  6. Pat dough into a 6″ large circle, it will be  ¾ – 1 inch thick.
  7. Cut dough into 6 triangle wedges, like a pizza.
  8. Using a spatula, separate the wedges placing them 2 inches apart.
  9. Bake at 350° for 12-16 minutes until edges are browned. Don’t over bake!
  10. Serve warm or top with lemon icing, either way is good.
  11. Store the scones loosely covered at room temperature for one day, or wrap tightly and freeze them after cooling to keep longer. Enjoy!

Lemon Glaze (Optional)

  • While scones are cooling on the baking sheet, make the glaze. Whisk together the powdered sugar and lemon juice until a smooth drizzle forms.
  • Drizzle it over the warm scones (after partially cooling) and let cool to harden.


How to make paleo powdered sugar:

  • Add 1/2 cup paleo friendly sugar of choice (maple sugar, coconut sugar or date sugar) to a high-speed blender.
  • Blend on high until it has a powder-like texture, 2-3 minutes.
  • If you’d like it more ‘powder-like’, add 1/2 tablespoon tapioca starch or arrowroot starch to the blender at the beginning. This really helps to get it to be similar to regular powdered sugar.
  • Store left over sugar in a jar for another use.
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Breakfast, Brunch, Afternoon Tea
  • Method: Bake
  • Cuisine: Paleo, Gluten Free, Dairy Free, Vegetarian


  • Arthur says:

    These scones are wonderful for breakfast or anytime for a great treat. The first time I made them with a jumbo egg and the dough was a little too moist and sticky. The next time I used the recommended large egg and they were perfect!

  • Anna says:

    These were absolutely delicious! The recipe was perfect and easy to follow. Once the scones were made, I couldn’t stop eating. What I loved most is that they were exactly what my body needed. Can’t wait to make them again.

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