RECIPE: Lemon Currant Gluten-Free Scones

Channel your best Berry White voice and repeat after me.

I’ve heard people say that, Too much of anything is not good for you, baby. Oh no, But I don’t know about that

“I've heard people say that, Too much of anything is not good for you, baby. Oh no, But I don't know about that”

Because these guilt free bite sized drops of love are just the right amount of sweet. - sexy right!!!! You could be sippin tea and poppin Lemon Current Gluten-Free Scones in less than 25 minutes.....Pip Pip and Tally-Ho! 

 Photo Description: four Lemon Currant Gluten-Free Scones on a small round white plate, on top of a white tea towel with tiny x's stitched on it. A rose gold spoon to the left of the plate of scones accompanied by a cup of green tea in the top left corner of the photo and a cup of warm lemon water with a slice of fresh lemon in the top right corner of the photo

Photo Description: four Lemon Currant Gluten-Free Scones on a small round white plate, on top of a white tea towel with tiny x's stitched on it. A rose gold spoon to the left of the plate of scones accompanied by a cup of green tea in the top left corner of the photo and a cup of warm lemon water with a slice of fresh lemon in the top right corner of the photo

LEMON CURRANT GLUTEN-FREE SCONES

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVES: 12
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 cup almond flour
1/4 cup coconut flour
3 tablespoons coconut palm sugar
1 teaspoon gluten-free baking powder (or regular baking powder if you don’t have gluten free)
1/8 teaspoon sea salt
Zest of one lemon
1/4 cup full fat coconut milk
1 large egg
1 teaspoon vanilla extract
1/4 cup dried currents

INSTRUCTIONS

 Photo Description: One Lemon Currant Gluten-Free Scone on a round plate with a gold trim and two others to the top right of it

Photo Description: One Lemon Currant Gluten-Free Scone on a round plate with a gold trim and two others to the top right of it

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine almond flour, coconut flour, coconut sugar, sea salt, lemon zest, and baking powder.
  3. Make a well in your dry ingredients and add egg,  coconut oil, coconut milk,  vanilla extract. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more coconut milk, a teaspoon at a time, if it's dry.) Fold the currents into the dough.
  4. Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Gently flatten the tops of the scones. They should be about 1 inch thick and bake 15 minutes, until the tops are golden brown. Cool on wire rack.

RECIPE NOTES
Serving: 1 scone

NUTRITION INFORMATION PER SERVING
Calories: 57 | Fat: 2.6g | Total Carbs: 7.2g | Net Carbs: 5.9g | Fiber: 1.3g | Sugar: 4.6g | Protein: 1.5g


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