"Everything-free" Currant, Orange & Honey Scones

I just made these for the first time last night and I like them so much that I want to share the recipe right away. Why wait? Scones now! :-)

"Everything-free" Currant, Orange and Honey Scones
vegan, gluten-free, dairy-free, soy-free, egg-free, nightshade-free 
(nut-free if you use a different milk)
Makes 8-10 scones

Preheat oven to 375 degrees Fahrenheit
Line baking sheet with parchment paper

Combine:
1/2 cup coconut milk (or other alternative milk of your choice)
     I use SoDelicious Unsweetened Original or Silk Unsweet coconut milk
2 Tablespoons lemon juice

In a mixing bowl, combine:
2 cups gluten-free flour 
      I use 1 cup millet flour & 1 cup arrowroot or tapioca starch
2 1/2 teaspoons baking powder  
      (a full tablespoon is just a little too much- gives them a bitter edge) 
       I use Rumford's aluminum-free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
     I usually use pink Himalayan salt

Whisk dry ingredients together well.

Add, and cut in well with pastry blender:
1/2 cup Spectrum palm kernel oil shortening (or butter alternative of your choice)

Make a well in the center and add soured coconut milk, along with:
3 Tablespoons honey
2 tablespoons dried currants 
      (I've found these in both the bulk section and pre-packaged with the dried fruits)
2 teaspoons melted buttery-flavored coconut oil
     Important for flavor and texture
Zest of one orange     
     My orange was large, so this equaled about 1 Tablespoon. 
     I use a micro-plane grater for zesting.

Mix wet ingredients into dry with a fork.
When about halfway combined, add:
2 Tablespoons dried currants
Mix well.

Turn dough out onto a lightly (gluten-free) floured surface. Fold/knead very gently just a few times, to combine the dough well, then pat out into a rough circle, about 1" thick. I use a 2 1/4" biscuit cutter, with a nice, sharp cutting edge. A dull cutter will mash the edges, and inhibit the rise. Dip the cutter into a bit of gluten-free flour between cuts. Arrange on the parchment-lined baking sheet with about an inch of space between the scones. Let rest for five to ten minutes before baking.

Bake in preheated 375 degree oven for 15-20 minutes, until bottoms are lightly golden and centers are cooked. Remove from pan and set on a cooling rack. If left on the pan, the bottoms will continue to brown.

**Leftover gluten-free baked goods are usually better if they're warmed up slightly. I warm a single muffin, scone or biscuit for 9 or 10 seconds in the microwave. When they're slightly warm, they are much softer and have a more enjoyable texture.

Store in an airtight container and eat within a few days. They will also freeze well.


*We live in an RV/travel trailer, so my baking is done in a small (15" square) gas oven. The time and temperature may vary, depending on your oven size and type. I use an Air-Bake baking sheet, to prevent over-browning of the bottoms. The oven is so small, and the rack so close to the heat, that things burn more easily than in a standard oven.