Easy Gluten-Free Currant Scone Recipe

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Average Rating: 5 | Rated By: 1 users

Indulge in these gluten-free currant scones for Sunday brunch or anytime snack. The recipe comes together fast and easy, making it perfect for everyday baking. I used currants in this recipe, but you can use raisins or dried fruit of your choice. The best way to serve gluten-free scones is when they are slightly warm. Enjoy!

Ingredients

  • 3/4 cup + 2 Tbsp. Gluten-Free All-Purpose Flour
  • 2 Tbsp. Coconut sugar, plus some for topping
  • 1 tsp. GF baking powder (preferably aluminum free)
  • 1/4 tsp. pure fine sea salt
  • 1/4 tsp. xanthan gum (omit if the flour blend includes xanthan gum)
  • 1/4 cup cold butter (1/2 stick)
  • 1/2 cup dried currants
  • 1 large egg
  • 2 Tbsp. Cold milk
  • 1/2 tsp. pure vanilla extract
  • Instructions

  • Preheat oven to 400 F and line a baking sheet with parchment paper
  • Whisk together flour, coconut sugar, baking powder, salt and xanthan gum
  • Using your fingers work in the cold butter until crumbly, leaving some larger pieces
  • Stir in currants
  • Place dough on the prepared baking sheet and sprinkle it lightly with gluten-free flour. Using your hands spread the dough to a circle about 1-inch thick. Place in the freezer for 15 minutes
  • Remove from the freezer and cut the dough into quarters. Brush the top with milk and sprinkle with coconut sugar. Bake for 15 minutes until golden brown


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