Currant Scones

Currant 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°f. 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.