Name: Currant Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup rice flour; 3/4 cup cornstarch; 1/2 cup potato starch; 1/4 cup tapioca flour; 2 Tbsp bean flour; 2 1/2 tsp xanthan gum; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 Tbsp sugar; 1 cup buttermilk (or milk alternative +1 Tbsp vinegar); 1/4 cup butter or margarine (melted); 1/2 cup currants; 2 Tbsp cream or milk alternative; 2 tsp sugar

Crunchy on the outside, soft and delicate on the inside. The perfect scone.

Currant Scones 3

Currant Scones

Angie Halten

Crunchy on the outside, soft and delicate on the inside. The perfect scone.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings

Ingredients

DRY INGREDIENTS

1 cup rice flour
3/4 cup cornstarch
1/2 cup potato starch
1/4 cup tapioca flour
2 Tbsp bean flour
2 1/2 tsp xanthan gum
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 Tbsp sugar

WET INGREDIENTS

1 cup buttermilk or milk alternative +1 Tbsp vinegar
1/4 cup butter or margarine melted
1/2 cup currants

TOPPING

2 Tbsp cream or milk alternative
2 tsp sugar

Instructions

Thoroughly mix the dry ingredients together.
In another bowl combine the wet ingredients, then add in the dry. Mixing until just combined (the dough will be sticky).
Form gently into a flat round shape then cut like a pizza into scones shapes, then brush with cream and sprinkle lightly with sugar.
Place on a greased baking sheet and bake at 400°F for 20 minutes or until lightly browned.