Growing up I never knew scones could be sweet. The ones we had in Sweden were made without any kind of sweetener and more like bread buns than any kind of pastry. We always ate them straight out of the oven, split them lengthwise and ate them like open sandwiches with butter, hard cheese and marmalade. Yes, all on the same sandwich and it’s delicious. It was not until I came to the US that I discovered scones could be sweet (without the addition of marmalade). Since then, lemon currant has always been my number one favorite and I missed them for many years before I first tried a gluten free version I liked. These are lusciously buttery and flaky, but like most scones, also best when enjoyed fresh out of the oven.

Make a sweet and creamy dessert by adding cream cheese and homemade honey lemon curd (recipe here).

lemon currant scones


1 cup sweet rice flour
½ cup brown rice flour
½ cup almond flour
½ cup potato starch
¼ cup tapioca starch
 tablespoons golden flax meal
 tablespoons psyllium husks
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter (1 stick)
1 cup dried currants

½ cup cream
¼ cup honey
1 egg
2 tablespoons lemon zest
2 tablespoons lemon juice


Mix all dry ingredients (from sweet rice flour to salt).

Cut butter into small cubes and use your fingers to work it into the dry ingredients until coarse crumbles are formed.

Mix in dried currants.

Stir cream and honey until smooth, whisk in egg, lemon zest and lemon juice. Pour over the dry mixture and stir with a spoon or spatula until blended.

Shape dough into a ball and place on a baking sheet lined with baking paper. Pat dough into a disc about 9-10 inches in diameter.

Bake at 400F for 12 minutes. Cut disc into 10-12 triangles and move each piece outward a little bit to create some space between them. Bake for an additional 3 minutes.

Served with cream cheese and lemon curd (find recipe for homemade lemon curd here).

Photography by Philip Blankenship.