Current Zest Scones

gluten free and vegan- from 'Flying aprons"

• Ready In: 3 hrs 30 mins
• Serves: 8
• Yields: 8 scones

Ingredients

• 2 1⁄4 cups  brown rice flour
• 1 1⁄2 cups  plus 1 tbsp garbanzo  bean flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon orange zest
• 1  cup canola oil
• 1  cup sugar
• 1  cup  rice milk
• 1⁄4 cup currants

Directions

1. combine the first 6 ingredients.
2. with an electric mixer add the oil and sugar until well mixed.
3. . with mixer on low , alternatly add the flour mix and rice milk a little at a time until blended.
4. chill the dough for 3 hours or over night.
5. preheat oven to 360.
6. dust your counter with flour.
7. knead the currents into the chilled dough and then form the dough in a 2- inc thick disc.
8. cut the disc into 8 wedges.
9. place on a parchment lined cokie sheet
10. bake until golden brown - about 30 mins.