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Gluten Free Cranberry Orange Scones

Gluten free cranberry orange scones are perfect for a breakfast treat, tea time, or a snack.
Servings 16 mini scones, 8 large
Prep Time 25 minutes
Cook Time 20 minutes

Ingredients

  • 7 Tablespoons of butter, cut into small pieces, then freeze for 15 to 20 minutes
  • 1/8 cup of whole milk (or half and half)
  • 1/8 cup of heavy cream (or half and half)
  • 1 1/2 teaspoons of vanilla extract, gf
  • 1 cup frozen cranberries unsweetened and chopped coarsely, dried cranberries, or berries. Raspberry or blackberry would be delicious as well. If dried cranberries, use 3/4 of a cup and soak in a small amount of water, then drain)
  • 1 cup of gluten free flour (gf rice flour blend or gf 1 to 1 flour)
  • 1/2 cup almond flour, gf
  • 1/3 cup tapioca starch, gf
  • 3/4 teaspoon of xanthan gum or guar gum omit if using all purpose gf flour that contains it
  • 1/3 cup of brown sugar, packed
  • 1 tablespoon of cane sugar
  • 3 teaspoons of baking powder, gf
  • 1/2 teas salt (1/4 teas if using salted butter)
  • Zest of 1 large orange or 2 small
  • 1 tablespoon of cane sugar or turbinado sugar for sprinkling on top of scones before baking

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment. Cut butter into small pieces using a pastry blender/cutter or two knives. Put in a small bowl in the freezer for about 15-20 minutes.
  • Stir together, milk, cream and vanilla. Set aside.
  • In a mixing bowl combine dry ingredients and orange zest, reserving 1 tablespoon of turbinado sugar. Add butter and cut in a bit with a knife until you have very small pieces of butter in the mixture. You can also do this with your fingers. Add the cut cranberries (wait to add other frozen berries until after mostly combined, because they will break apart and won't be as pretty) and toss to mix.
  • Using a fork, add the milk in 2 T portions and stir until dough forms together. Sometimes your hands are easier at this point. On a lightly floured surface (gf if needed) flatten and form dough into a 3/4 inch rectangle, square is fine too. Cut into 4 triangles by cutting in half each way and then cut those in half again (makes 8 medium or 16 small or a combination of both sizes like I've shown here) and place on the baking sheet, 1 inch apart. Sprinkle with 1 tablespoon of remaining turbinado sugar.
  • Bake for 13-15 minutes for small and 15-20 for large scones, until the tops are golden brown and slightly soft to the touch. Allow to cool on the pan for 5 minutes (and grab one while it's hot), then move to a wire rack. Serve with lots of butter. Enjoy!
    **For a non gluten free version, simply substitute the 1 cup of gluten free flour, almond flour and tapioca starch, for 1 1/2 cups of all purpose flour.

Notes

I've always been in love with scones! These gluten free scones are so buttery and not at all dry like some. You could serve them with a Devonshire "like" cream or just butter. They do have lots of flavors with the orange and cranberry so they don't need much. 
Course: Breakfast, Snack
Keyword: orange cranberry, orange cranberry scones, scones