Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
In large mixing bowl, whisk together flour, cane sugar, orange zest, baking powder, baking soda and salt. Using pastry cutter, cut in shortening until small pieces remain.
Mix together yogurt, coconut milk, orange juice and vanilla in separate bowl. Pour over flour mixture. Gently blend until dough just comes together.
Place dough on large piece of plastic wrap or parchment paper dusted with gluten free flour blend. Gently pat into 9-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
Place scones on prepared baking pan. Bake 18-22 minutes, until golden brown. Remove from oven and cool slightly on cooling rack.
To make glaze, stir together powdered sugar, orange juice and orange zest until smooth. Spread over cooled scones. Allow to set 15-20 minutes, for glaze to harden.
NOTES
If you aren't enjoying these scones same day as baked, wait to glaze until just before serving.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/11/gluten-free-vegan-sweet-orange-scones.html