Grain-Free Lemon Currant Cream Scones
Tender, golden, and subtly sweet with bright citrus notes and chewy currants.
Dry Ingredients:
Almond flour – 1 1/2 cups (150g)
Tapioca flour – 1/4 cup (30g)
Coconut flour – 1 tbsp (7g)
Baking powder – 1 1/2 tsp
Sea salt – 1/4 tsp
Coconut sugar – 2 tbsp (20g)
Zante currants – 1/3 cup (50g)
Lemon zest – zest of 1 medium lemon
Wet Ingredients:
Heavy cream – 1/2 cup (120g)
Egg – 1 large
Vanilla extract – 1 tsp
Maple syrup – 1 tbsp (15g) (for moisture and added sweetness)
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place on top of another baking sheet.
In a mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, salt, and coconut sugar. Stir in the currants and lemon zest.
In a separate bowl, whisk the cream, egg, vanilla, and maple syrup.
Combine the wet and dry ingredients until a soft dough forms. Let sit for 2–3 minutes if it feels too soft.
Using a large cookie scoop, portion the dough into 6 even mounds on the prepared baking sheet, spacing them out slightly. Gently flatten each mound to about 3/4-inch thick with damp fingers or the back of a spoon.
Bake in the upper part of the oven to prevent over-browning the bottoms.
Bake for 18 minutes, or until the tops are golden and centers are set. Let cool on the pan for a few minutes, then transfer to a rack.