This recipe is merely a variation on the Almond, Orange, Currant Scones I posted last year. The extra-cold winter we’re having where I live got me longing for a heartier scone, and one that used maple syrup. These have become my family’s new favorite.
They are so quick and easy to make that I occasionally make them on school mornings, when I happen to get up a few minutes earlier than usual, or when I don’t have to take both kids to school.
1 1/2 cups almond flour
1/2 cup gluten-free all-purpose flour
1/2 cup oatmeal (porridge or old-fashioned)
1 tsp baking soda
1 tbsp canola oil
2-3 tbsp maple syrup
1 tsp vanilla extract
1/2-3/4 cup yogurt (non-fat, 2% or whole all work, with whole making a richer scone)
1/2 tsp sea salt
1/3 cup currants
Preheat oven to 325 degrees. In a large bowl, mix all the ingredients together with a spoon. The mixture should be thick, but you should still be able to stir it (with a little effort). Add a bit more yogurt (to a total of 3/4 cup) if the mixture seems too thick. Scoop into 1/2-cup-sized blobs onto a lightly-oiled baking sheet. Brush tops with a mixture of one egg yolk and 1 tbsp water. This last step isn’t necessary, but it makes a nicer texture on top. Bake scones for 16-18 minutes or until edges are lightly golden-brown. DO NOT OVER-BAKE. Use a spatula to remove the scones from the baking sheet. Serve warm with honey or jam.
Note: These scones keep very well for 1-2 days. Simply store fully-cooled scones in an airtight container.