this is a small batch, makes 6 wedges

in a small bowl, mix egg and orange juice concentrate. set aside

in another bowl, combine flours and all dry ingredients. use a pastry cutter or knives and cut in butter until resembles small peas.

add Oj mixture and stir. it will make a thick sticky dough. add raisins.

spoon onto a greased pan. bake in a preheated 350°F oven for 20 minutes. then tent with foil and cook for another 7-10 minutes or until golden. cut into wedges and serve

this is from the Gluton Free Baking Book by Donna Washburn and Heather Butt p 116