Gluten-Free Scones that are flaky, tender, lightly sweetened with slightly crispy exteriors. Almond flour scones that are dairy-free, grain-free and the perfect breakfast scones! Paleo, dairy-free, grain-free, allergy-friendly.
Preheat oven to 350 degrees F.
In a large bowl, whisk together almond flour, arrowroot, baking powder, and salt. Get out as many lumps as possible.
Add the wet ingredients to this bowl - coconut oil, egg and honey and mix to combine. Next, add the currants and caraway seeds (if using) and mix together. It is sometimes easiest to use your hands.
Place dough on a parchment-lined baking sheet. Mold the dough into a round, about 1 inch thick and 5 1/2 inches in diameter. Cut the dough into four pieces (as shown in photos in post). Shape the scones and separate so they are not touching while baking.
Place in the oven and bake for 15-20 minutes until the tops are golden brown Keep an eye on them so they don't burn.
Best consumed the same day (great slightly warm with some jam and a hot beverage), but can store in an airtight container for up to a day.