Gluten Free Currant Scones
These are a great basic scone, not too sweet not too savoury. They adapt well to any add-in. Try them with herbs to go with soup or chili.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones
Ingredients
- 1 1/2 cups Almond Flour
- 2 Tbsp Coconut Flour
- 1/4 cup Arrowroot Powder
- 1/2 tsp Baking Soda
- pinch Sea Salt
- 2 Tbsp Avocado Oil
- 1/4 cup water
- 1 tsp Apple Cider Vinegar
- 1/3 cup Dried Currants
Instructions
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Preheat oven to 350F and line a baking sheet with parchment paper.
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In a medium bowl combine Almond Flour, Coconut Flour, Arrowroot, Baking Soda, and Salt.
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Add Oil, Water, and Vinegar to the dry ingredients and mix well.
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Add the Currants and stir until just combined.
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Form the dough into a ball and flatten to a circle 1 inch thick. Cut into 8 triangles and place the separated triangles on the baking sheet. Bake for 15 minutes or until lightly golden on top.