CURRANT SCONES // The Kitchy Kitchen

Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them.

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

CURRANT SCONES // The Kitchy Kitchen

CURRANT SCONES // The Kitchy Kitchen


2 1/2 cups almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup melted coconut oil

1/4 cup agave nectar

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 agave nectar. Bake 15 minutes and cool on a wire rack.


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

1 tablespoon agave nectar

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, agave, 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.