1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. In a food processor pulse together almond flour, baking soda, coconut sugar and sea salt.
3. Pulse in egg, and lemon zest until the dough begins to come together.
4. Add currants and pulse to combine.
5. Transfer the dough to the parchment lined baking sheet.
6. Pat dough into a 6″ large circle, it will be  ¾ – 1 inch thick.
7. Cut dough into 6 triangle wedges, like a pizza.
8. Using a spatula, separate the wedges placing them 2 inches apart.
9. Bake at 350° for 12-16 minutes until edges are browned. Don’t over bake!
10. Serve warm or top with lemon icing, either way is good.
11. Store the scones loosely covered at room temperature for one day, or wrap tightly and freeze them after cooling to keep longer. Enjoy!

Lemon Glaze (Optional)

• While scones are cooling on the baking sheet, make the glaze. Whisk together the powdered sugar and lemon juice until a smooth drizzle forms.
• Drizzle it over the warm scones (after partially cooling) and let cool to harden.