Currant Lemon Scones
This morning I woke up craving scones. After a quick glance at three or four recipes online, I walked determined to the kitchen and made my first scones ever. Yum!… Joaquin approved and declared that he never wants biscuits; only scones!
This recipe yields 3-4 scones —Kiki and I are happy with 1/4, but on weekends, I like to treat the three of us to a generous 1/3 ;)
- 1 tbsp chia seed (ground)
- 1 tbsp flax seed (ground)
- 1/2 cup gluten-free or grain-free flour (I’ve used dry almond pulp, dry coconut pulp, sorghum flour, or a combination of finely ground nuts + dry coconut pulp)
- 1/2 cup arrowroot
- 3/4 tsp baking soda
- 1 pinch of salt
- Mix all dry ingredients and rub 2.5 tbsp cold butter into the flour (I cut it in small cubes, coat them with the flour and pinch them until it’s all crumbs)
- Stir in 1/4 cup currants
- 1 egg
- 2 tbsp lemon juice = juice of half a lemon (or 1 tbsp lemon juice + 1 tbsp milk kefir)
- 2 tbsp honey
- 1/2 tsp vanilla
- lemon zest (I find that chopping thin layers of the skin gives a stronger lemon flavor than grating)
- Combine dry and wet ingredients
- Usually I need a little bit more arrowroot, coconut pulp, or a combination of both (2 tbsp to 1 oz depending on the flour used) in order to finish the dough into something that will keep its shape in the oven, though not totally dry.
- Drop dough in a ball shape on a baking tray lined with parchment paper
- Cut a cross through the dough with a bench knife to get four wedges
- Bake at 400ºF for 15-18 minutes
(10 minutes into the oven, I like to baste the scones with milk kefir and — now that our diet has relaxed— a tiny tiny TINY sprinkle of sucanat over the top.