Currant Scones

By Dr Ernst
February 28, 2019

Prep Time: 20 mins

Cooking Time: 20 mins

Creates: 6 scones



  • 1 ¾ cups blanched almond flour, sifted
  • 3 Tbsp coconut flour, sifted, plus more for rolling out dough
  • ¼ cup raw (preferably local) honey
  • 1 free-range egg
  • 2 Tbsp coconut milk
  • 1 Tbsp organic or freshly squeezed lemon juice
  • ½ tsp baking soda
  • ¼ tsp Himalayan sea salt
  • 3 Tbsp palm shortening
  • ¼ cup dried, organic currants
  • Topping: 1 tsp coconut milk + 1 tsp coconut crystals



  1. Preheat oven to 350°
  2. Place the flours, honey, egg, coconut milk, lemon juice, baking soda, and salt in bowl of a mixer and mix on medium until a loose dough forms.
  3. Switch to a dough hook or a pastry cutter to blend in the palm shortening, leaving pea-sized bits of shortening visible in dough. Gradually stir in currants.
  4. Lightly sprinkle coconut flour on a sheet of parchment paper. Gather dough into a ball and form into 1” thick circle, use your hands to flatten it.
  5. Use a biscuit cutter to cut circular pieces of dough, gather the remaining dough into a ball and repeat the process until you’ve used as much dough as you can.
  6. Place scones on parchment-lined baking sheet. If you want to, brush tops with coconut milk and sprinkle with coconut crystals.
  7. Bake for 18-20 mins, turning the tray once halfway through. Leave to cool. Best served immediately but may be stored in an airtight container and re-warmed later.
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