Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.
Gluten Free Buttermilk Scones with Currants
These delightfully light buttermilk scones are delicious by themselves but particularly festive with a good creamy butter, Devonshire cream, lemon curd, or jam.
This is an easy recipe to whip up for brunch or tea. You can have them on the table in about half an hour, from start to finish. It helps that you don’t need to soften the butter, so this is my go to recipe when I have short notice guests.
Scones are always best eaten the same day, but they do freeze wonderfully if you happen to have leftovers.
This recipe lends itself to lots of variations. You can substitute Meyer lemon zest for the orange zest and use dried blueberries or cranberries instead of currants.
Gluten Free Buttermilk Scones with Currants
Ingredients
Instructions
Gluten Free Buttermilk Scones with Currants