Currant Scones

Recently I've been playing around with omitting gums in favor of pectin out of interest. Why pectin? Similar to xanthan gum and guar gum, it is used as a binder in many commercially prepared foods. It is also being added to some commercial gluten free baking mixes in addition to xanthan gum. A friend tells me she bought one of these commercial mixes with pectin in it and the dough it produced