Hi Bakers, This might be the best scone you ever had. It’s buttery and tender with a zesty orange flavor and sweet tiny currants in every bite. Don't worry if you don't have currants, dried cherries or cranberries work too. This easy bake takes minutes to mix and only 15 to cook. It's one of my favorite scones to eat and share. Try this for your next Sunday brunch or when you want something flaky and delicious with your cup of coffee. Enjoy~Carolyn
Gluten-Free Orange Currant Scones
Makes twelve 2” scones
DRY
2 cups Cup4Cup Multipurpose Flour
1/2 cup blanched almond flour
1 teaspoon Koda Farms Sweet Rice flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons granulated sugar
1/2 cup cold butter, cut into chunks
2 teaspoons orange zest
WET
1 large egg*
2 tablespoons unsweetened applesauce
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup dried currants, cherries or cranberries
Optional: cream or egg wash for brushing the tops, large grain sugar
* if you make an egg wash to brush scones before baking you need one egg beaten with 2 teaspoons of water

Preheat the oven to 400F and place the rack in the middle position. Mix together the flours, baking powder, baking soda and sugar in a large mixing bowl. Add the cold butter and cut into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. Stir in the orange zest.
In a medium-sized bowl, whisk the wet ingredients together leaving out the dried fruit. Add the wet to the dry and stir until almost combined. Add the currants and continue stirring until just mixed. The dough will be very soft but it can be shaped with a bit of care. Scrape the dough out a onto lightly floured counter and pat into a large circle. The height of the dough should be about 3/4-1 inch tall. Cut out using a 2" biscuit cutter. Place the scones on a lined cookie sheet and then brush with egg wash and sprinkle with sugar. The Scones will brown better if you brush with egg wash but this is optional. Bake for about 10-14 minutes or until browned on top and firm in the middle. Cool on a rack and enjoy:)