Currant Scones with Blackberry Jam Drizzle is an easy breakfast that you and your family deserves
Course Breakfast
Cuisine Scones
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8Servings
Calories 297kcal
Author Ginny McMeans
Ingredients
3cupswhole wheat pasty flour
½cupcoconut sugar
1teaspoonbaking powder
¼teaspoonsea salt
½cupdairy free butter- softened
¾cupvanilla almond milk- or dairy free milk of your choice
½cupdried currants- or mini raisins
For the Drizzle
¼cupblackberry jam
1teaspoonwater
Instructions
In a large bowl add the flour, sugars, baking powder and salt.
Add the butter and cut in with a pastry cutter.
At the end of the cutting I use my fingers to pinch and blend the butter and flour to make sure it gets close to resembling coarse meal.
Stir in the milk until just blended.
Add the currants or mini raisins. Blend lightly (fold if you can).
Turn out on a floured board and knead about 4 times to get everything incorporated well. Do not over mix.
Press into a round that is about ¾" thick.
Place on an oiled cookie sheet.
Cut into 8ths as you would a pie. You don't have to separate the pieces. Just slice through or almost all the way through.
Bake at 375• for 15 to 20 minutes.
Cool on a rack.
For the Drizzle
Heat the jam and water for a few seconds in the microwave until melted. Drizzle over the baked scones.
Notes
Store in airtight container or freeze.They keep a couple of weeks in the refrigerator or you could freeze them in a rigid sided container for about 4 months.