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Buttermilk Currant Scones

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Nutrition per serving    (USDA % daily values)
CAL
355
FAT
58%
CHOL
24%
SOD
37%

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Ingredients for 8 servings

1 cup sweet white sorghum flour

1 cup almond meal

1/2 cup tapioca flour

1/2 cup cornstarch

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

12 tbsp unsalted butter, at room temperature

1 cup buttermilk

1 tsp apple cider vinegar

2 tsp vanila extract

1 cup currants

several pinches of turbinado sugar

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