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Buttermilk Currant Scones

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Buttermilk Currant Scones

Ingredients

  • 1 cup sweet white sorghum flour
  • 1 cup almond meal
  • ½ cup tapioca flour
  • ½ cup cornstarch
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1 cup buttermilk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 cup currants
  • several pinches of turbinado sugar
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