The flavorful combination of currants and hazelnut results in a gluten-free scone perfect for warmer weather.
Serves: 9 scones
- 1 cup all-purpose gluten-free flour, such as Bob’s Red Mill 1 to 1
- 1 cup hazelnut flour, such as Bob’s Red Mill
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- 4 tablespoons cold unsalted butter, cut into pieces
- ½ cup dried currants
- ¾ cup cold heavy whipping cream
- ¼ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
- In a large bowl, combine flours, sugar, baking powder, xantham gum, salt, and cardamom, whisking well.
- Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add currants, stirring to combine.
- In a small bowl, combine cream and vanilla extract. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2-inch round cutter, cut 9 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
- Serve warm.