Chef Joey's Hazelnut and Currant Scones

1. 1

   Preheat oven to 425'F.

2. 2

   Cut a piece of parchment and put it on a large baking sheet.

3. 3

   Cut two more sheets of parchment so you can use them to roll out the dough.

4. 4

   Mix all the dry ingredients together.

5. 5

   Mix the whipped cream and coconut milk together.

6. 6

   Add it to the dry ingredients.

7. 7

   Put the dough between the parchment and roll out to 1/2 inch.

8. 8

   Cut into wedges, you should get 8 or 10 out of this depending on how big you like them.

9. 9

   Bake and serve warm with your favourite spread.

10. 10

    Bon Appetit!

* Per serving · 4 servings · Values may vary.

No additional tips available.