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Cranberry Orange Scones
Prep Time
45
minutes
mins
Cook Time
10
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast, Brunch, Dessert, Snack
Servings:
8
scones
Author:
Eating Gluten and Dairy Free
Ingredients
Scone Batter
½
c
dairy free milk
1½
teaspoon
white vinegar
1
large
egg
2¼
c
gluten free all-purpose flour
½
teaspoon
xanthan gum
omit if your gf blend contains this or guar gum
¼
c
granulated sugar
zest of one orange
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
kosher salt
12
tablespoon
dairy free butter
cold, cut into small cubes
1
heaping cup
fresh or thawed cranberries
cut some in half
optional-- one egg for egg wash
Orange Glaze
2
tablespoon
orange juice
fresh
1
c
confectioners' sugar
zest of 1 orange
pinch of salt
Instructions
Combine the milk and vinegar in a measuring cup for 10 minutes. Then whisk in the egg.
In a large mixing bowl, whisk together the flour, xanthan gum if needed, sugar, baking powder, baking soda, salt, and orange zest.
With a pastry blender cut the butter into the mixture until it resembles the size of peas.
Then add the milk/vinegar mixture until the dough comes together. It will be quite sticky.
Gently fold in the cranberries.
Place the mixture on a large piece of plastic wrap and with floured hands flatten the dough into an evenly rounded disk, about 1 inch thick.
Wrap with the plastic wrap and freeze for 30 minutes. If freezing overnight, allow to thaw some at room temperature.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the chilled scone dough with a pizza cutter into 8 equal triangles, placing scones 1-2 inches apart the parchment paper.
Gently brush each scone with egg wash and transfer to the oven.
Bake for 10-12 minutes or until scones are golden brown and set.
Remove from the oven and let cool. In the meantime prepare the orange glaze.
Combine all the glaze ingredients. You want a thick consistency, use more sugar to make the glaze thicker and more orange juice to make it runnier.
Once scones are somewhat cooled, drizzle the orange glaze over the top of the scones.
Store leftover scones in an airtight container on the countertop up to 3 days. These are best within 1-2 days of baking.