Currant Meyer Lemon Scones

BY CHEF VANESSA MUSI 

Scones are my favorite pastries in the world, they are timeless, evergreen, and who doesn’t love them? They are a blank canvas on which you can create anything. I have made so many scone recipes, but these are close to the traditional English scones, as I have an English background. My husband raves about them! For best results, use a food processor or blender, and scale the recipe in grams with a digital food scale.

MAKES: 8 scones

INGREDIENTS: 

SCONES:

• 1 ½ cups blanched almond flour (165 g)
• ½ cup coconut flour (47 g)
• ½ cup arrowroot flour (60 g)
• ¼ cup Lakanto Golden Monkfruit Sweetener
• ½ cup butter (112 g) such as KerryGold: cut into cubes and frozen
• ½ - ⅔  cup coconut yogurt such as Coyo brand or cold coconut milk from a can
• 2 tbsp ground flax seeds or substitute the same amount for collagen
• 2 tbsp aluminum-free baking powder
• 2 tsp vanilla extract or 1 tsp vanilla paste
• ¾  tsp fine sea salt
• ½ tsp xanthan gum 
• ½ cup currants (other options: sultanas, dried unsweetened cherries, dried apricots chopped, 70% chocolate chopped)
• Zest of 1 Meyer lemon or orange or lemon
• Coconut yogurt or coconut cream to glaze scones before baking

GLAZE:

• ½ cup (60 g) Lakanto Powdered Monkfruit Sweetener
• ½ cup (60 g) powdered coconut milk or coconut milk creamer
• 1 ½ - 2 tbsp macadamia or almond milk or fresh lemon juice 
• ½  tsp Meyer lemon zest

TO SERVE:

• Clotted cream, whipping cream, mascarpone cream, or thick coconut cream

INSTRUCTIONS:

1. Preheat the oven to 350°F. Line a baking tray with a Silpat or parchment paper.
2. In a food processor or Thermomix at medium speed: mix the flours, lemon zest, Lakanto Golden Monkfruit Sweetener, baking powder, xanthan gum, and flax just to combine.
3. Add frozen butter and process at medium speed until crumbly and butter is the size of lentils.
4. Put all this into a large bowl. Add the currants and coconut yogurt or cream. Combine just until integrated. Do not over mix.
5. Put the dough onto a Silpat or Rollpat and shape the dough into a 2” high round slab. With a metal pastry scraper, cut into 8 triangles. Shape each scone well and freeze scones on a tray for 30 minutes (they will bake better and be flakier).
6. Remove from the freezer and glaze with coconut cream.
7. Bake in a preheated oven at 350°F for 5 minutes until golden brown. Lower temperature to 340°F until baked through (they must be crunchy on the surface and moist inside; it will take about 15 minutes more in a convection oven).
8. Cool on a perforated tray or cookie rack. These keep well for 2 days at room temp in a sealed container.
9. Freeze unbaked scones for longer storage and then bake as needed (do not thaw before baking—bake frozen and add a couple minutes to baking time). They taste better the day you bake them.
10. Decorate with the glaze and serve with clotted cream or mascarpone cream or whipped cream or thick coconut yogurt.

GLAZE:

1. Whisk all ingredients in a bowl by hand until a thick glaze is formed.
2. If needed, add more liquid or powdered coconut milk to reach desired consistency.
3. Store covered in the fridge for up to 1 week.