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Scones with Currants and Honey

A scone sitting on a plate


  • 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 cup 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 and honey together 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!

Find more of Pamela’s gluten free recipes at

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