What could be more ladylike than some classic currant scones? This recipe is the perfect base for basically EVERY scone you could imagine: cinnamon raisin? orange chocolate chip? Done! I love this simple recipe because it utilizes ingredients you can find in almost any pantry. I prefer serving these barely warm with a little jam and coconut whipped cream. Enjoy!

Currant Scones

2 1/2 cups almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup melted coconut oil

1/4 cup maple syrup

2 large eggs

1 cup dried currants

Preheat oven to 350F.

Place dry ingredients in bowl and mix.  Whisk together all wet ingredients and stir into dry ingredients.  Fold in currants.  Lightly form dough into a ball and gently place dough between two pieces of parchment paper.

Roll dough until two inches thick.  Use a cup or circular biscuit cutter and press into dough. Place round disks on a pan (about 3 inches wide for the ones pictured).  Place each scone on a parchment lined baking sheet and brush each scones with a bit of maple syrup.  Bake 15 minutes and cool on a wire rack.

For Coconut Whipped Cream

1 can coconut milk (full fat is necessary, I used Native Forest)

1 tablespoon maple syrup

1 teaspoon vanilla extract

Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water.  Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, maple syrup, and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.