Currant Meyer Lemon Scones

Recipe provided by Chef Vanessa Musi

This Paleo-friendly, egg-free recipe is a new take on a timeless combo — tart and sweet (though definitively not kryptonite like Sweet Tarts). Pungent currants pair perfectly with the naturally sweet Meyer lemon in these scones. OK, sounds delightful, though what about nutritional value? Currants pack 1.57 grams of protein per cup, and are loaded with dietary fiber, copper, manganese and potassium.^[1]

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Currant Meyer Lemon Scones

Makes: 8

Ingredients:

• 1 ½ cups organic blanched almond flour
• ½ cup coconut flour
• ½ cup arrowroot flour
• 1/3 – 1/2 cup Lakanto Golden sweetener, depending on desired sweet level (or stevia)
• ½ cup ghee, cold, in pieces
• 1 cup full fat coconut yogurt
• 2 tablespoons collagen protein
• 1 tablespoon aluminum- and gluten-free baking powder
• 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
• 1 teaspoon fine sea salt
• ½ cup currants, blueberries, cranberries or chocolate chopped into chunks
• Zest of 1 Meyer lemon

Instructions:

1. Preheat oven to 375F.
2. In a large mixing bowl or KitchenAid stand mixer with a paddle attachment incorporate the flours, sweetener, and spices. Then add ghee and mix until crumbly, add the coconut yogurt and currants or chocolate chunks or blueberries or raspberries and combine just until integrated. Don’t over mix.
3. Line a baking tray with Silpat or parchment paper. Pour the dough onto the baking tray and form into a ball, press down to form a 2″ high round loaf. Cut into 8 slices and bake in a preheated oven at 375F for 25-35 minutes until golden brown.