Currant Scones

Currant Scones

makes 4 scones

1 1/2 cups baking mix
2 tablespoons coconut sugar
1/3 cup currants
1/2 stick butter, grated
1/2 cup buttermilk, or other milk of your choice

Preheat oven to 400°. Line baking sheet with parchment paper or silpat. Place baking mix, coconut sugar and currants in a large bowl. Coarsely grate butter into flour mixture. Using fork, stir in butter. Add milk; stir until large moist clumps form. Using hands, knead mixture briefly in bowl until dough forms.

Transfer dough to floured work surface. Pat into a round or square shape about 1 to 1/2 inches thick. Cut into 4 wedges. Transfer scones to baking sheet. 

Bake scones until golden brown about 16 to 18 minutes. Serve warm or at room temperature.