Cardamom Currant Scones

I grew up with the Sunday duty of making scones. I am not entirely sure when or how it started, but Sunday scones were a tradition in our household and one day my mother passed over that role to me. I had a small Scone cookbook that I would use as a reference. Let it be known that having your very own cookbook at the age of 11 is a cool thing.

Then somewhere in high school in between weekend sports tournaments and my mother finding out she was gluten intolerant, the scone tradition stopped, the little scone cookbook dog eared and filed away on the cookbook shelf.

But old habits die hard, and sometimes on Sunday mornings all I want with my coffee and morning reading material is a warm scone; you can’t eat sauteed kale every morning… a girl has to have her guilty pleasures.

This recipe can be traced back to Sheila Lutkins’ Dorset Scones in All Around the World, but along the way in my kitchen it has taken a completely different form, non-dairy and gluten free (although you would be hard pressed to guess that if you were blindfolded and scone testing… which I am sure is a regular activity for many of you).

Best served with a French press and the Sunday New York Times of course.

Gluten Free Cardamom Currant Scones

Ingredients:

-2 cups brown rice flour

-1/2 cup ground almonds

-1 tablespoon baking powder

-1 teaspoon sea salt

-2 teaspoons cardamom

-3 tablespoons sugar

-8 tablespoons coconut oil

-1 cup coconut milk

-2 eggs

-3/4 cup currants

Preparation:

1. Mix flour, ground almonds, baking powder, sugar, salt and cardamom. Add coconut oil and mix together until it resembles coarse meal. [Easiest way to do this is in a food processor]

2. Whisk eggs in a small bowl. Set aside about 2 tablespoons of egg in a separate bowl for brushing on top of scones. Mix rest of eggs together with coconut milk.

3. Mix in the currants in the flour mixture and then add eggs and milk. Mix together until dough forms.

4. Make two round balls and flatten on greased baking pan. Cut each round into fourths and brush on remaining egg with a pastry brush.

5. Bake  at 450F for 15 min.

6. Place on baking rack to cool.

 

Leave a comment