Chef Joey's Hazelnut and Currant Scones

I'm not generally a fan of scones but these are so light and delicious. Not dry and heavy like some of the scones I've eaten in the past.

• Ready In: 30 mins
• 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

1. Preheat oven to 425'F.
2. Cut a piece of parchment and put it on a large baking sheet.
3. Cut two more sheets of parchment so you can use them to roll out the dough.
4. Mix all the dry ingredients together.
5. Mix the whipped cream and coconut milk together.
6. Add it to the dry ingredients.
7. Put the dough between the parchment and roll out to 1/2 inch.
8. Cut into wedges, you should get 8 or 10 out of this depending on how big you like them.
9. Bake and serve warm with your favourite spread.
10. Bon Appetit!