Orange Coconut Scones

Yield: 8 servings 

2/3 cup sorghum flour
1/3 cup coconut flour
¼ cup coconut sugar
1½ tablespoons cornstarch
2 teaspoons baking powder 
½ teaspoon salt
¼ cup coconut butter, very cold and cut into small pieces
¾ cup coconut milk
2 tablespoons water 
½ teaspoon vanilla extract
3 teaspoons orange zest, divided 
2 tablespoons granulated sugar 

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. 
2. In a large bowl, whisk together sorghum flour, coconut flour, coconut sugar, cornstarch, baking powder and salt. 
3. Using a pastry cutter, but in coconut oil until the mixture becomes very crumbly. Cover and refrigerate this mixture for 10 to 15 minutes. 
4. While the dough is chilling, mix together the coconut milk, water, vanilla extract and 2 teaspoons orange zest. 
5. Remove the flour mixture from the refrigerator and add the wet ingredients in. Stir until well mixed. 
6. Dust a work surface with cornstarch and knead the dough until it pulls together into a smooth circle about ¾-inch thick. Cut the dough into 8 triangle-shaped pieces and place on prepared baking sheet. 
7. In a small bowl, mix together the granulated sugar and remaining 1 teaspoon orange zest. Evenly rub the orange sugar mixture on top of each of the scone triangles. 
8. Bake for 16 to 21 minutes until golden brown.