Currant Scones (Gluten Free)
Author: Madeline Smith
Recipe type: Breakfast
Serves: 6
- 2 cup almond flour
- 4 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup maple syrup
- 1 tablespoon honey
- 1 egg
- ⅓ cup almond milk
- 4 tablespoons of butter melted (plus an extra 2 tablespoons)
- ⅓ cup of currants
- Preheat oven at 350 degrees
- Add flour, baking soda and salt to deep bowl and stir together with whisk
- Add other ingredients and stir. Hand mixer or spatula will work
- Pack into one big square/ rectangle on floured surface or stick proof mat.
- Cut into triangles or which ever shape you like. I find triangles are the easiest for me.
- Add additional 2 tablespoons of melted butter on top before they go into the oven
- Bake in oven for 18 minutes on greased baking sheet
Recipe by Yummy for the Heart at https://www.yummyfortheheart.com/gluten-free-currant-scones/
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