Currant Scones

This recipe is from Bob's Red Mill, modified slightly. 1 1/4 cups sorghum flour1/2 cup tapioca flour1 1/2 tsp. cream of tartar3/4 tsp. baking soda1 tsp. xanthan gum1 tsp. cinnamon1/4 tsp. salt4 tbsp. sugar4 tbsp. palm shortening1/2 cup rice milk1 large egg1/3 cup currants1 tbsp. rice milkPreheat oven to 400 degrees. Coat a baking sheet with cooking spray. Set aside.Sift together dry