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Currant Scones (Gluten Free)

11/4 cups Sorghum Flour or Rice Flour or use a gluten free flour mix
1⁄2 cup Tapioca Flour
1/12 tsp. Cream of Tartar
3⁄4 tsp. Baking Soda
1 tsp. xanthan Gum
1⁄4 tsp. sea salt
4 tbls. Sugar

Pulse in food processor to combine. Add 4 Tbls. Cold butter cut in 1⁄2” slices and pulse until resembles coarse meal

Combine and pour over the flour mixture until dough forms:
2/3 cup plain yogurt or 1⁄2 cup mile
1 egg

Fold in 1/3 cup currants. Pat into an 8” circle 3⁄4” thick and brush with 2 Tbsp milk Bake 12-15 mins. Cut into 6-8 wedges