It is the day after Christmas most of the family is still sleeping but I love waking up early to see the dawn. I am making scones as part of the breakfast. Even though not everyone is gluten free, these scones are so good they won’t even know the difference.
I love scones, but since I am gluten free I haven’t had any for many years. I came across a recipe from Elana’s Pantry for Cranberry Walnut Scones which are fabulous. Here I adapted her recipe to make my favorite flavor, Currant Scones.
They are made in a food processor with blanched almond flour and little baking soda processed together. Then add in an egg, 2 Tb coconut sugar and lemon zest. Process until the mixture comes together. Pour the mixture into a bowl and mix in the currants by hand. I literally use my hands. I love the feel of dough in my hands.
Gather up the dough into a ball and pat it into a circle about 1″ thick. Cut dough like a pizza, into 8 slices. Using a spatula move slices onto a parchment lined baking sheet, leaving 2 inches between. Bake at 350° for 12-16 minutes until edges are browned. Serve warm with organic cultured butter or jam. Enjoy but don’t eat too many, they are so good it is hard to stop.Print
An easy healthy scone recipe great for breakfast, afternoon tea or desert.
- In a food processor pulse together almond flour and baking soda
- Pulse in egg, coconut sugar, and lemon zest
- Add currants and pulse to combine.
- Gather up the dough into a ball and transfer to a cutting board
- Pat dough into a large circle, ¾ – 1 inch thick
- Cut dough like a pizza, into 8 slices
- Using a spatula move slices onto a parchment lined baking sheet, leaving 2 inches between
- Bake at 350° for 12-16 minutes until edges are browned
- Category: Pastry
- Cuisine: Paleo, Gluten Free
Since I love scones so much I can see I will be making many more varieties in the future.