Prep Time: 20 mins

Cooking Time: 20 mins

Creates: 6 scones

Ingredients:

• 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

Directions:

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.