Chef Joey's Hazelnut and Currant Scones
photo by Chef Joey Z.
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1 cup white spelt flour
- 1 cup hazelnut flour (meal)
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 1⁄2 cup dried currant
- 1 cup whipped cream
- 4 tablespoons coconut milk
directions
- Preheat oven to 425'F.
- Cut a piece of parchment and put it on a large baking sheet.
- Cut two more sheets of parchment so you can use them to roll out the dough.
- Mix all the dry ingredients together.
- Mix the whipped cream and coconut milk together.
- Add it to the dry ingredients.
- Put the dough between the parchment and roll out to 1/2 inch.
- Cut into wedges, you should get 8 or 10 out of this depending on how big you like them.
- Bake and serve warm with your favourite spread.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)