Chef Joey's Hazelnut and Currant Scones

• 1 cup white spelt flour
• 1 cup hazelnut flour (meal)
• 2 teaspoons sugar
• 12 teaspoon salt
• 1 tablespoon baking powder
• 12 cup dried currant
• 1 cup whipped cream
• 4 tablespoons coconut milk

1. Preheat oven to 425'F.
2. Cut a piece of parchment and put it on a large baking sheet.
3. Cut two more sheets of parchment so you can use them to roll out the dough.
4. Mix all the dry ingredients together.
5. Mix the whipped cream and coconut milk together.
6. Add it to the dry ingredients.
7. Put the dough between the parchment and roll out to 1/2 inch.
8. Cut into wedges, you should get 8 or 10 out of this depending on how big you like them.
9. Bake and serve warm with your favourite spread.
10. Bon Appetit!

white spelt flour, hazelnut flour, sugar, salt, baking powder, currant, whipped cream, coconut milk

Taken from www.food.com/recipe/chef-joeys-hazelnut-and-currant-scones-413785 (may not work)