Post image for Currant Scones

Currant Scones

by Lauren | Celiac Teen on January 5, 2012

A new year. I love the freshness of it. The idea that anything can happen. The blank page, unmarked by triumphs or failures, only plans and dreams. 2012 is destined to be a year distinctly unlike any I’ve experienced thus far. Big plans, full of space to wander and make mistakes and feel joy are outlined. (I’ll tell you about them soon. Promise!)

We may only be five days in, but I’m smitten. The days have been slow. Pajama-clad mornings, days absorbed in books, with scones. Thrown together, pulled from the oven, enjoyed with some tea and a book.

I’ve also spent a little time reflecting. 2010 was a year marked by illness. 2011 became a year where health flourished. I’m so grateful that I can say that. 2011 was the year I graduated. It was a year where I finally got to meet so many of the friends I’ve made through this space. It was a year of great joy. The biggest illnesses were colds and mild flus (none of that head cold-sinus infection-flu trifecta of 2010, or pneumonia-snowball of 2007. Phew.). This past semester, I’ve missed only 2 days. Two! Compared with the 3-1/2 months I missed last fall, this is heaven. I’m still flabbergasted that it was just two days this semester. A yucky little flu, stealing a few days. No lingering. That’s what I wish for you all. No lingering illnesses. That, and days filled with laughter and great joy.



I know I waxed on about it last year, but the scale? It’s really really great. Changed how I bake. All you need is a spoon to measure out flours. That means that all you have to wash is one spoon. How great is that?!

Oh, butter. You’re pretty darn awesome too.

Using a glass to cut out biscuits or scones always makes me think of my Great-Aunt. We used to make her biscuit recipe all the time, pre-celiac. There was no better way to cut them out than with a glass. Especially one that’s been lightly dipped in flour (I used sweet rice).

We had a little bit of half & half in the fridge, so I brushed the tops with it. I don’t know if it makes much difference, but I love the decidedly whiteness of it. It’s bright, with fat and flavour.

Currants are quite lovely. They give the effect of dried fruit without being overpowering. They become a note or addition, not the entire focus.

Don’t forget to write messages in the flour. It’s an important part of this recipe (not really, but it sure is fun!). Happy 2012!

And there we have it. Currant Scones, with tea. A lovely way to welcome this great new year, and say goodbye to the last. 2011, I’m honoured to have known you. 2012, I’m so ready to make you sensational.


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{ 12 comments… read them below or add one }

Lisa January 5, 2012 at 3:25 pm

Happy New Year to you, too, Lauren! The scones look awesome… and yeah, my mom always made baking powder biscuits with a floured glass, too… never really thought of doing them any other way! : )

Dia January 5, 2012 at 4:31 pm

These sound great!
My winter favorite is gingerbread scones w/ some molasses n pumpkin puree! Mmmm I often use dried cranberries, but currents are always fun.
Happy 2012 to you as well – may it be a good year!

Jenn January 6, 2012 at 1:20 am

Congrats on a happy & healthy 2011 Lauren! The scones look fantastic, and can’t wait to get together this year :)

Pam January 6, 2012 at 1:30 pm

Your scones look delicious and I loved how you wrote in the flour….made me smile…thank you!! Happy 2012!!! :)

Lauren | Celiac Teen January 7, 2012 at 8:51 am

ns, not at all! I’ve had many recipes on this site using baking soda and buttermilk. I just used milk and baking powder this time because I wanted to play with it in a different way.

Valerie January 7, 2012 at 11:09 am

Happy New Year! I’m glad to hear you are in good health. May this trend continue in 2012! In the meantime, enjoy your beautiful scones!

Jonathan January 8, 2012 at 1:11 am

Your pictures made me smile, Lauren. Thank you for sharing and I am so glad that the challenges of years past have helped you to find strength and perspective now and in years to come. Happy New Year!

Allison (Allison's Delicious Life) January 8, 2012 at 3:10 pm

Hi Lauren. I just came across your site while searching for a gluten free oatmeal cookie recipe. I’m so glad that I found it. I will definitely be following. I love your recipes and writing style.


Chloe January 8, 2012 at 9:26 pm

These look wonderful! Definitely going to have to try them! Thank you for sharing it!

Erica Lea | Cooking for Seven January 10, 2012 at 7:40 am

Ah, Lauren, you never disappoint with your lovely writing. What a hopeful outlook for this year!

These scones look scrumptious. And yes, measuring with a scale is so wonderful – no need to worry if you measured the flour out correctly.

nancy baggett February 13, 2012 at 7:52 am

Lauren, it is wonderful to hear that you are feeling well AND embarking on a new adventure. Please do share more details as you have time. As usual, your writing is lovely–how did you get to be so good so young!

Amanda November 7, 2012 at 7:09 pm

Has anyone tried this with non-dairy milk? Any suggestions? Usually a high protein content is needed. I usually do gluten-free or vegan, but I’ve been given dr’s orders to get on top of avoiding wheat and dairy. Period.

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