at least that’s what kyle tells me.

over the holidays, i was craving the sweets that everyone around us was indulging in. don’t get me wrong, we had our share of rachel’s infamous peanut butter w/ hershey kiss cookies one weekend and a bit of cheating here and there, but after feeling sick for most of it, i threw in the towel.   i dedicated myself to finding some recipes that i could eat and indulge in without the ‘i’m going to die’ moan that came shortly after said indulgences.

and guess who came to the rescue? flying apron bakery, of course. i recalled seeing in their cookbook a while back some yummy recipes for scones, biscuits and cookies.  here’s one of my favorites.

currant zest scones: courtesey of flying apron

the finished product

2 3/4 cups brown rice flour
1 1/2 cups plus 1 tbsp garbanzo bean flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1/2 tsp orange zest
1 cup canola oil
1 cup organic whole cane sugar (we used 3/4 cup agave syrup instead)
1 cup rice milk (unsweetened)
3/4 cup currants

measuring the flour. note the lovely measuring spoons from my dear friend meeka!

1. combine the brown rice flour, garbanzao bean flour, baking powder, baking soda, salt and orange zest in a large bowl. in the bowl of standing mixer (we just used a hand mixer), fitted with the paddle attachment, combine the canola oil and sugar (or agave syrup) until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. chill the dough for at least 3 hours or overnight. (we’ve found that overnight is significantly better to work with the dough)

2. preheat oven to 360 degrees

about the start kneading.

3. dust your counter liberally with brown rice flour. knead the currants into the chilled dough and pat the dough into a 2 inch thick disc. cut the disc into 8 wedges (we cut them into 12 wedges). place the wedges onto a greased or parchment lined baking sheet, spaced evenly apart. bake until scones are golden brown and firm to the touch, about 30 minutes.

cutting the dough into scone formation