Currant Scones
Angie Halten
Crunchy on the outside, soft and delicate on the inside. The perfect scone.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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
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.