Gluten-Free Currant Scones
Prep time
Cook time
Total time
This is a basic scone recipe that I've adapted from various flour-based recipes. These are perfect to take with you to your next coffee club. Be prepared for plenty of compliments.
Author: Mark Sylvester
Recipe type: Breakfast
Serves: 24
Ingredients
- 2½ cups Bob's Red Mill Gluten-Free Mix
- 1 cup of grass fed butter - softened
- 1 cup coconut sugar
- ¾ cup nut milk - I'm partial to Walnut Milk
- Pinch of Sea Salt
- ¾ cup currants
- 1 egg, mixed with 1 T filtered water
- 1 Tablespoon coconut sugar
Instructions
- Blend ingredients in KitchenAid mixer until smooth. Blend in currants.
- Scoop out using a medium cookie scoop onto Silpat sheets.
- Flatten balls with your fingers, then brush with the egg wash and sprinkle with coconut sugar. You can see the glisten this gives the scones in the image.
- Put into 350˚ oven. Set timer for 20 minutes and check for an even brownness after 10 minutes, rotate cookie sheet if you need to.
- Cool, then split open, insert a thin slice of cold butter and enjoy. Try not to eat them all. Please share.
Notes
Variation: To keep them sweet, substitute cacao chips for the currants. Try golden raisins or cranberry chips. To go savory, remove the sugar and use grated cheddar, or fresh herbs like rosemary, basil or oregano - maybe dust with Parmesan. Experiment.
If you find that your scones cook unevenly and you have to rotate them after 10 minutes, contact your appliance repair person and schedule an appointment. Might be time to recalibrate your oven.
If you find that your scones cook unevenly and you have to rotate them after 10 minutes, contact your appliance repair person and schedule an appointment. Might be time to recalibrate your oven.
Recipe by Chef Mark Sylvester at https://chefmarksylvester.com/gluten-free-currant-scones/