A little morning treat!
I bake these on days I’m dying for a baked good but don’t want to blow out with actual bakery food.
They are soft and flavoursome, especially with some butter! You can swap the blackcurrants out for any berries you like, often I’ll use blueberries. I chose blackcurrants this time as our local organic shop had them and they looked so cute and little. It makes no difference if the berries are defrosted or frozen. Fresh might not release enough juice so I’d stick with frozen.
This recipe makes 2-4 depending on how big you make your scone
1C almond flour
1 tsp baking powder
¾ C berries
Mix together, shape and place on a baking tray. The mix will be quite wet. Bake at 180 for 20mins or until golden