Preheat the oven to 400˚F. Line a baking sheet with parchment paper

In a large bowl, whisk together the brown rice flour, quinoa flour, quinoa flakes, arrowroot starch, baking powder, baking soda and sea salt. Using a cheese grater, grate the butter over the flour mixture. Place the bowl in the refrigerator or freezer (opt for the freezer if it’s hot in your kitchen) for 10 minutes.

In the meantime, whisk together ½ cup coconut milk with the orange zest, orange juice, honey and egg.

Take the dry ingredients out of the fridge or freezer and toss in the currants (use your fingers to help break up any clumps of butter). Add the wet ingredients and stir until the mixture comes together and everything is well incorporated. Transfer the dough to the parchment-lined baking sheet. Rub your hands with a bit of brown rice flour, then gently pat the dough into a 1-inch thick disk, about 8 ½ - 9 inches in diameter. Using a pastry cutter or sharp knife, cut the dough into 8 wedges.

Brush the scones with the remaining tablespoon of coconut milk. Sprinkle each with demerara or turbinado sugar. Bake until golden brown, about 18-20 minutes. Let cool on the baking sheet for 10 minutes, then cut the scones (along the lines) using a pastry cutter or sharp knife. Carefully transfer the scones to a wire rack to cool completely. Do Ahead: The scones can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to a month.