Currant Scones

Looking for a change from muffins?

Currant Scones (around a dozen)

5 tablespoons butter, room temperature or melted
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cardamom powder
1/3 cup honey
1/2 cup currants
2 cups almond flour

Preheat oven to 350°. Grease a large baking sheet or use parchment paper.

Mix all ingredient thoroughly.

Drop batter onto prepared baking sheet in 2- to 3-inch circles, leaving enough room between for some spreading. Bake for 15-20 minutes, until edge have turned golden brown.

Banana-nut muffins at Rockland B&Bs

http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=17868

When we're staying at B&Bs, I send an email in advance explaining that I don't eat grain and asking for a simple meal of eggs and fruit and meat. I'll also include a link to SCD recipes online, just in case the owner wants to experiment.

One experiment that went over extremely well was at the LimeRock Inn in Rockland Maine. I can never remember whether Frank or PJ is the baker, but he made the most fabulous almond-flour muffins which have become such a staple that a variant of the recipe (using pecan flour, which is easier to make in your food processor) is one they chose to highlight in a Yankee Magazine article about the Inns of Rockland!