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.
- 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
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl combine Almond Flour, Coconut Flour, Arrowroot, Baking Soda, and Salt.
Add Oil, Water, and Vinegar to the dry ingredients and mix well.
Add the Currants and stir until just combined.
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.