Almond Current Scones

As I was walking Sonia (my pooch) a few days ago I could feel the changing of the season in every inch of my body. The crisp cool air circulating my lungs, the sound of colored leaves crunching under my boots, and the strange shadows cast by the sun angled lower in the sky. Its always a strange time of year for me, the transition from one season to the next. I love it but at the same time I feel a bit unsettled. Everything begins to shift. The summer is very active and dynamic in both work and play. Gardening, biking, hiking, outdoor classes, and festivals, there is always so much to do and see that it flies by in the blink of an eye. Autumn is the time that I begin to transition inward, a time of reflection and introspection. I have observed in recent years that my body also shifts, that my need for grounding herbs and foods is so important in order to stay balanced. Although I would love to have green smoothies all year round my body has given very clear messages that it needs something warm and earthy, full of spice and sustenance. Bye for now smoothies, and hello hearty scones!


These scones are made with almond flour so in addition to them being delicious and perfect for all my gluten free friends, they are very grounding. Serve them hot with ghee or jam and the perfect cup of cinnamon tea!


  • 2 cups blanched almond flour
  • ½ teaspoon baking soda
  • 1 large organic egg
  • 2 tablespoons coconut or date sugar
  • 2 tablespoons coconut oil (melted)
  • 1 tablespoon lemon zest
  • ¾ cup currants


  1. In a mixing bowl pulse together almond flour and baking soda
  2. Mix in egg, coconut sugar, and lemon zest
  3. Add currants and mix to combine.
  4. Gather up the dough into a ball and transfer to a cutting board
  5. Pat dough into a large circle, ¾ - 1 inch thick
  6. Cut dough like a pizza, into 8 slices
  7. Using a spatula move slices onto a parchment lined baking sheet, leaving 2 inches between
  8. Bake at 350° for 12-16 minutes until edges are browned
  9. Serve and stay warm