Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Scones with Currants and Honey

Brunch, Dessert, Gluten FreeRespond to this post »

A few years ago, I made my first attempt at baking scones and came up with this Blueberry Scone Cake, while really good, and everyone gobbled it up without any question as to its provenance, I felt I hadn’t nailed a traditional scone.  That’s the thing with gluten free baking, sometimes it’s an epic fail, though, other times its not quite what you had in mind but still quite tasty.

This week had me back in the kitchen to hopefully come up with a scone we could truthfully call a scone.  Using oat flour for a healthy base and just honey to sweeten, then some currants for textural interest..  This combo worked so well to create a super moist, though just enough crumbly, and not cloyingly sweet version.  Yippee!

Perhaps Paul Theroux has tried to bake gluten free since it was he that said “Cooking requires confident guesswork and improvisation — experimentation and substitution, dealing with failure and uncertainty in a creative way”

I couldn’t have said it any better……………

Scones with Currants and Honey

Category: Brunch, Dessert, Gluten Free

Scones with Currants and Honey


  • 2 cups all purpose gluten free flour
  • 2 cups gluten free rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup honey
  • 1/2 unsalted butter or butter replacement
  • 1/3 cream, I used almond milk
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 1/2 currants


Preheat your oven to 450 degrees. Line a baking sheet with parchment.

In a large bowl, whisk together the flour, oats, baking powder, salt, and sugar. Set aside.

In a medium bowl, melt the butter in the microwave .

Whisk in the milk, apple cider vinegar and egg until combined.

Pour the wet ingredients over the flour mixture and stir just until combined.

Add in the currants and mix until distributed.

Pour the dough onto a floured surface. Work the dough into a round disc that measures about 6 inches across and is ¾ of an inch tall.

Transfer to your baking sheet lined with parchment.

With a sharp knife, cut through the disc into 8 wedges and sprinkle with a small handful of gf flour.

Bake for 12 to 15 minutes or until golden on top.

Remove from oven and let cool for a few minutes then enjoy while still warm!



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