Created, based on an original recipe by Carrie Brown

Prep time:  10 mins, Cook time:  10-15 mins, Total time:  20-30 mins

Serves: 8-12, depending on size of cutter

Ingredients

• 255g (9 oz) almond flour, (finely ground, and blanched, almond meal will work too)
• 2 tbsp xylitol or equivalent
• 2 tsp baking powder
• 1 tsp xanthan gum
• .5 tsp salt
• 1.5 tsp mixed spice
• 57g (2 oz) butter
• 100g (3.5 oz) dried currants
• Rind of one orange
• .5 rind of one lemon
• 1 large egg, beaten
• 3 T orange juice
• Beaten egg to glaze

Instructions

1. Put almond flour, xylitol, baking powder, xanthan gum, salt, spice and butter in a food processor and pulse until it resembles fine breadcrumbs.
2. Turn into bowl, add currants and orange and lemon rind; mix.
3. Beat egg with orange juice and add to bowl.
4. Mix well until a dough forms.
5. Knead dough lightly on an almond floured surface.
6. Roll out dough to ½” thick and cut out scones with a biscuit/round cutter.
7. Place on baking sheet and brush with a beaten egg.
8. Bake at 200C (400F) for 10-12 minutes or until golden brown.