Hazelnut Currant Cream Scones from Bob’s Red Mill

After so much sunshine and warm weather, summer has taken a short break and given us a lot of rain in MA. It’s a good thing Mother had these baked and ready to eat (she substituted heavy cream with vegan sour cream)! After a long day of hard work (we always work hard for CAPS), it’s always nice to come home to a warm cup of tea and a toasty scone. Save some and you can have them for breakfast, if they last! They’re that yummy!

Note: Currants are HIGHLY toxic to cats and dogs.



1/2 cup dried Currants
1 cup vegan sour cream, chilled
1 tb Baking Powder
1/2 tsp Sea Salt
2 tsp Sugar
1 cup Hazelnut Flour/Meal
1 cup Unbleached White Flour


Preheat oven to 425°. Use an ungreased baking sheet & parchment paper.
In a medium bowl combine flour, hazelnut flour, sugar, salt and baking powder. Add currants. Gently fold in the cream, handling gently.
Place dough on parchment paper and place another piece of parchment paper over the top. Roll into 1/2″ thick round, remove top paper. Cut into 10 wedges. Place parchment paper on baking sheet. Arrange scones on parchment so they are not touching.
Bake for 10-12 minutes or until golden brown.

Yield: 10 servings

Recipe courtesy of Chef/owner Peggy Dean, Minor Miracles Desserts.

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