Gluten-free, egg-free honey and raisin scones

(Adapted from the recipe in The Pooh Cook Book: Recipes by Katie Stewart)

INGREDIENTS:
80 grams all-purpose gluten-free flour
60 grams garbanzo bean flour*
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon xanthan gum (optional)
1 ounce butter
1 tablespoon sugar
2 tablespoons raisins
1 tablespoon honey
2 tablespoons plain yogurt (I used Greek yogurt)
4 tablespoons milk

METHOD
Preheat oven to 400 degrees F and move one of your oven racks to the top third of the oven. Mix the flours, salt, and baking powder together in a bowl. Add the butter, and rub it into the dry ingredients until it's evenly distributed. Add the sugar and raisins and mix them in, and then add the yogurt, milk, honey and xanthan gum. Mix until everything is combined, and let it sit for a moment so the xanthan gum can absorb some of the liquid.

Scoop the dough out onto a floured board, dust the top with a little more flour, and flatten it to about 1/2" thickness, shaping it into a rough rectangle as you go. Cut into about 8 squares and arrange them on a baking sheet lined with foil or parchment. Bake on the upper rack for 12 minutes, until the scones are golden brown. Let them cool slightly before eating.

*If you use Bob's Red Mill all-purpose flour, just use 140 grams. It already has the bean flour.