Gluten-Free Irish Soda Bread Scones

Line a stainless steel baking sheet with parchment paper. Set aside.

Using a shallow 9 x 13 baking dish as your mixing bowl, whisk flour, coconut sugar, caraway seeds, cinnamon, and baking powder.

Cut butter into small cubes. (I like to begin by cutting the stick lengthwise into thirds. Then I roll the stick over and cut into thirds again. Lastly, I cut across the short side of the butter to cut cubes.) Place the cubes into the flour mixture.

This next step is really the key to producing buttery scones. You want to work the butter into the flour without completely incorporating it. Using either a sturdy fork, a pastry blender, or your hands, break down the butter into small pieces. In the end there should be some pieces of butter that are pea-sized, others that are fine crumbs. But at all costs, you want to avoid creaming the butter completely into the flour. This is why it is crucial to begin by using cold butter straight from the fridge.

Add currants and 1 cup of cream. Using your hands fold the ingredients together. Again, do not overwork the dough. Simply turn the bottom ingredients over onto the top. This repeated motion will bring the dough together.

Transfer the dough to the prepared baking sheet. Press the dough together into an 8-inch wide circle. Cut dough into 8 sections.

Cover the sheet completely and tightly with plastic wrap or foil. Refrigerate for at least 2 hours. I like to prepare the dough at night before going to bed. Then I allow the dough to chill overnight. This extra chilling process allows the butter to harden again.

Preheat oven to 425ºF.

Separate scones, leaving a bit of space between each. Brush the tops with a generous amount of cream. Bake for 15 minutes. Allow to cool on the baking sheet for 15 minutes prior to moving the scones to a cooling rack. Cool completely.

For the glaze:
In a small bowl, stir powdered sugar and cream. Spread over the tops of the scones. Immediately sprinkle the top of each glazed scone with currants. Allow to set for 15 minutes before serving.