Gluten-Free Currant Scones

Gluten-Free Currant Scones

2 1/2 cups Bob’s Red Mill GF Sorghum Flour
1 cup Bob’s Red Mill GF Tapioca Flour
1 tablespoon Cream of Tartar
1 1/2 teaspoons baking soda
2 teaspoons Xanthan Gum
1/2 teaspoon salt
1/2 cup sugar
8 tablespoons cold butter, 1 stick (cut into 1/2 inch slices)
2/3 cup plain yogurt
1/2 cup buttermilk
2 large eggs, slightly beaten
2/3 cup currants
2 tablespoons milk or half-and-half (for brushing tops of scones)

Preheat oven to 400 degrees. Coat baking sheet with cooking spray if not using non-stick pan, or line baking sheet with parchment paper.

Combine dry ingredients (sorghum flour through sugar). Cut in butter, until mixture resembles coarse meal.

Combine yogurt, buttermilk and eggs. Add to dry mixture. Mix until combined. Try not to over mix.

Fold in currants.

Place dough on a surface lightly sprinkled with rice flour, or similar flour. Flatten out dough and then cut into biscuit-shaped discs. Place on baking sheet.

Bake for 12-15 minutes.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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