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°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.