Orange Chocolate Scones

Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mator parchment paper.Sift together the brown rice flour, tapioca flour, almond flour, arrowroot, baking powder, guar gum, and kosher salt. Whisk until mixture is uniform. Sprinkle butter and/or shortening over flour mixture and use your hands to cut the butter into the flour until a coarse meal has formed. Form a well in the middle of the dry ingredients.Lightly beat eggs and honey and pour into the well. Add the coconut milk, optional Orange Vitality Young Living Essential Oil, orange juice, and orange zest zest. Use a fork to mix the liquid ingredients together, then start to incorporate the liquid into the dry ingredients starting in the middle and working your way out. When the batter is nearly cohesive, fold in the carob or chocolate chips.Flour a sheet of waxed paper or parchment paper. Gather up the dough and move to your floured sheet. Lightly press the dough out until it's about 2-inches thick. Use a floured cookie cutter to cut 6 - 7 heart-shaped scones. Use a floured spatula to move the scones to the prepared baking sheet.Brush lightly with egg wash and sprinkle with palm sugar.Bake for 15 minutes until scones are golden brown. Cool on a baking rack. These scones are best the day they are made. Wrap and freeze any leftovers for a delicious, gluten-free bread pudding.