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Hazelnut Currant Cream Scones


Preheat oven to 425°. Use an ungreased baking sheet & parchment paper.

In a medium bowl combine flour, hazelnut flour, sugar, salt and baking powder. Add currants. Gently fold in the cream, handling gently.

Place dough on parchment paper and place another piece of parchment paper over the top. Roll into 1/2" thick round, remove top paper. Cut into 10 wedges. Place parchment paper on baking sheet. Arrange scones on parchment so they are not touching.
Bake for 10-12 minutes or until golden brown.

Yield: 10 servings

Recipe courtesy of Chef/owner Peggy Dean, Minor Miracles Desserts.

Hazelnut Currant Cream Scones



Products Used in this Recipe

Baking Aids

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Flours & Meals
Hazelnut Flour/Meal

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Unbleached White All Purpose Flour

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Ratings & Comments (3)

5 Stars  100%  3
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


3 Reviews

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Roxanne May 6, 2014
Fabulous - more savory than sweet. I have made them twice in the past two weeks.
Pery Doan September 1, 2014
I love this recipe! I make it with dry blueberries instead of currants and serve with savory meal. I like to use fresh blueberries and two tablespoons of sugar as a dessert.
Caryn March 22, 2015
These are the best scones I have ever made, and I have made a lot of scones. Texture is very light, flavor is great, everyone loved. A winner.

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