Ingredients

• 1 cup Unbleached White All-Purpose Flour
• 1 cup Hazelnut Flour
• 2 tsp Sugar
• 1/2 tsp Sea Salt
• 1 Tbsp Baking Powder
• 1/2 cup Currants
• 1 cup Heavy Cream chilled

Instructions

1. Preheat oven to 425°. Use an ungreased baking sheet & parchment paper.
2. In a medium bowl combine flour, hazelnut flour, sugar, salt and baking powder. Add currants. Gently fold in the cream, handling gently.
3. Place dough on parchment paper and place another piece of parchment paper over the top.
4. Roll into 1/2" thick round, remove top paper. Cut into 10 wedges.
5. Place parchment paper on baking sheet. Arrange scones on parchment so they are not touching.
6. Bake for 10-12 minutes or until golden brown.