grain-free currant scones with clementine compound butter

currant scones |
I’ll keep this short and sweet as many of us will be gathering to celebrate Easter this weekend, and the point is to have something easy but amazing to serve at brunch or breakfast. Predictably, it’s another favorite scone recipe from Kim Boyce’s Good To The Grain, and I’ve adapted it as a tender and rustic grain-free version.

grain-free currant scones |
Although the original recipe calls for Zante currants, which I also use in this grain-free scone, if you want to go in a sweeter direction, perhaps to serve after as an after-dinner dessert with coffee, I think substituting an equal amount of mini-chocolate chips for the currants would be really great too.
grain-free currant scones |
I’ve also included a clementine compound butter, inspired by Heidi Swanson’s post this past week regarding creative compound butter additions. The buttery-orange flavor pairs beautifully with these scones. Enjoy!
*For a list of where to source grain-free flours, visit my resources page.
currant scones |

grain-free currant scones
Prep time
Cook time
Total time
Simple grain-free currant scones served with a clementine compound butter
Recipe type: breakfast, snack, or after-dinner dessert
Serves: Makes 6 medium-sized scones
  • 90 grams/3.2 ounces/3/4 cup + 3 tablespoons coconut flour
  • 45 grams/1.6 ounces/1/4 + 2 tablespoons cassava flour
  • 45 grams/1.6 ounces/1/4 + 2 tablespoons arrowroot flour
  • 18 grams/.6 ounces/2 tablespoons coconut sugar
  • 2-1/4 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 54 grams/1.9 ounces/1/4 cup + 2 tablespoons dried Zante currants
  • 43 grams/1-1/2 ounces/3 tablespoons unsalted butter, cut into ½" pieces
  • 240 grams/8.4 ounces/1 cup coconut milk
  • 100 grams/3.5 ounces/2 large eggs, whisked
  • 2 ounces salted butter
  • zest of one whole clementine
  • Two half-size baking sheets
  • Parchment paper
  • Six 3-inch metal baking rings
  1. Preheat the oven to 400F (200C) and place the upper rack in the middle position in the oven.
  2. Stack two half-size (18-inch x 13-inch) baking sheets together (to prevent the scones from burning on the bottom), and line the top baking sheet with parchment paper.
  3. Place six 3-inch metal baking rings spaced evenly over the parchment paper.
  4. Assemble your ingredients so it's easy to move from one step to the next.
  5. Weigh or measure flours, sugar, salt, and baking powder into a large bowl. Whisk until blended. Add butter pieces into flour mixture. Using your fingers, work the chunks into the flour mixture until the flour resembles very coarse sand.
  6. Add the currants and mix evenly into the flour mixture.
  7. In a separate container, whisk the eggs and the coconut milk together.
  8. Pour the coconut milk mixture over the flour. Stir liquid into flour mixture. It will seem very wet for a scone dough, but as you continue to stir the flours will begin to absorb the liquid and the dough will thicken and become more shaggy in texture. Since the flours are naturally gluten-free, there's no issue with the dough being overworked from too much stirring.
  9. Gently scoop out about a ½ cup portion of the dough, around 108 grams, and very gently form into a round without compressing it too much, keeping the shaggy texture as much as possible. Place on the baking sheet in the middle of the baking ring. Repeat this process five more times, for a total of six separate pieces.
  10. Place in the oven on the middle rack.
  11. Bake for 10 minutes, rotate 180 degrees, and bake for another 10 minutes until scones are very lightly browned on top and bottom. The scones will have risen a bit and will have a cracked and ragged texture on the outside.
  12. While the scones bake, make the compound butter. See directions in the notes section below.
  13. Remove scones from the oven and let cool for a few minutes until the metal rings are cool enough to remove without burning your fingers, then transfer the scones to a cooling rack using a flat turner utensil to support them from underneath.
  14. Let cool for another ten minutes and serve with the orange zest compound butter, or let cool completely and store in a container until ready to eat, refrigerating after one day if not eaten.
• To make the compound butter:

a. Place the butter in a shallow dish. Use a fork to smash the butter in order to soften it. Once the butter is somewhat softened, zest the clementine over the butter. Use the fork to work the zest throughout the butter until evenly mixed in.
b. Lay a large piece of plastic wrap on a flat surface. Place the butter mixture in the center, and fold the plastic over the top, using the plastic to shape the butter into a small log shape by rolling it and compressing the sides together. Refrigerate for several minutes until firm. Unwrap and place on a dish to serve with the scones.

• Weighing the flours with a scale is the most accurate way to measure and will produce the best results. If you use volume measurements instead of weight, I recommend the following technique:

a. Aerate the flour. Use a spoon to stir and lift the flour in its container so it isn't densely packed down.
b. Use the spoon to scoop the flour into the measuring cup, overfilling it so the top is rounded.
c. Level the rounded top with the flat side of a knife.

• If you have a problem with the cornstarch in store-bought baking powder, you can make your own cornstarch-free version. Just mix 1 tablespoon baking soda with 2 tablespoons cream of tartar, and store in an airtight container. Use within 2-4 weeks.


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