Black currant scones with coconut (Gluten free)
- 3 oz Rice flour
- 3 oz Oat flour
- 1 oz Coconut flakes
- 2 oz Corn starch
- 2 tsp Baking powder
- 3 oz Powdered erythritol
- 1 tsp Vanilla extract
- 1 unit Eggs
- 2.8 fl oz Milk
- 2 oz Butter
- 3 oz Black currant
Elaboración paso a paso
The egg is mixed with Powdered erythritol. Take a very cold butter and rice and oat flours with corn starch
Mix the butter and flour and starch to make a little crumb. (I used a chopper, if you do this with your hands, then do it quickly so that the oil does not melt)
In the crumbs obtained, add the egg mixture with the milk and coconut flakes and knead the dough.
Add black currant in the dough.
Distribute the dough so that you make a circle about 2 cm in size and allow the dough to triangles (you can also make them round) and put the triangles on a baking sheet with baking paper.
The scones turns out to be very soft and crumbly