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:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place on top of another baking sheet.

  2. 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.

  3. In a separate bowl, whisk the cream, egg, vanilla, and maple syrup.

  4. Combine the wet and dry ingredients until a soft dough forms. Let sit for 2–3 minutes if it feels too soft.

  5. 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.

  6. Bake in the upper part of the oven to prevent over-browning the bottoms.

  7. 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.