Lemon Currant Scones - GF
An original baking recipe designed and shared by a fellow home pastry chef.
Ingredients
Units:
- Heavy Cream - 4⅜ oz
- Buttermilk - 4⅜ oz
- Lemon Zest - 2
- Unsalted Butter - 5½ oz
- Rice Flour - 7 oz
- Sweet Sorghum Flour - 3½ oz
- Currant - 3½ oz
- Granulated Sugar - 3⅜ oz
- Baking Powder - 1/4 oz
- Baking Soda - 1/8 oz
- Xanthan Gum - 1/8 oz
- Salt - 1 pinch
- Milk - 1 oz
Servings
16 sconesDirections
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