Gluten-Free Cranberry Orange Scones are the perfect treat. Citrus, cranberry and a sweet glaze will make you want to serve these over and over. A classic combination!
Gluten-Free Cranberry Orange Scones is a recipe that is out of a wonderful new cookbook titled Decadent Gluten-Free Vegan Baking by the amazing gluten-free goddess, Cara Reed.
All sorts of her exceptional Vegan and Gluten-Free Baked Goods are being recreated this and next month by different bloggers who are jumping at the chance to shine with her recipes – me included.
I choose one of my favorite brunch go-to’s. Scones.
Cara’s gluten-free all-purpose flour blend is the best I have had and it works so well with countless recipes.
These scones are no exception and with the addition of citrus, cranberry, and a sweet glaze you will want to make these over and over. What a great combination!
It was so hard to choose which recipe to showcase from this cookbook. I don’t think there was a single one that I would not want to make which means I will be getting this cookbook very dirty in the future.
It will be smeared with chocolates and glazes. So dive into this recipe and I am sure you will want to try others very soon.
Yeast-Free Cinnamon Buns –
Key Lime Cheesecake Bars –
Oreos –
Gingerbread Men –
Hot Cocoa Snickerdoodles –
Cinnamon Coffee Cake Muffins –
Strawberry Swirl Cheesecake –
Stone Ground Cornbread – Pumpkin Streusel Bread –
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Gluten-Free Cranberry Orange Scones
Ingredients
Cara’s All-Purpose Blend
- 2 cups Brown Rice Flour
- 3/4 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
WET
- 5 tablespoons dairy-free butter - cold and cubed
- 1 cup light coconut milk - canned
- 2 teaspoon orange zest
- 1 cup dried cranberries
FOR “EGG” WASH
- 1 tablespoon water
- 2 teaspoon cornstarch
FOR SUGAR GLAZE
- 1 cup powdered sugar organic
- 2 teaspoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 425°F/220°C.
- Whisk the flour, xanthan, baking powder, salt and sugar together.
- With a pastry blender, add the butter into the flour mix until crumbly.
- Stir in milk. Before you completely combine the dough together, add the zest and cranberries.
- Mix until flour is completely combined.
- Gently pat dough into a circle (approximately 8–inch/20-cm diameter).
- Slice the scones into 6 pieces and place on a greased baking sheet. I didn't catch this step for some reason and I actually just partially cut though the round for 6 scones and ended up cutting them all the way through after baking. It worked fine.
- Coat a thin layer of the “egg” wash by whisking the water and cornstarch together, and then gliding onto the dough with a brush.
- Bake 15 to 20 minutes or until light brown.
- Allow cooling on a baking rack for 10 minutes.
- Coat the tops of the scones with the sugar glaze.
To make the Glaze
- Combine all ingredients to make a paste thick enough to stir but not too runny.
Nutrition
By the way, these also freeze beautifully and will keep in the freezer for 3 months.
Hey, I have some lovely scones on the blog too. They aren’t gluten-free but they are super delicious and currants with a blackberry drizzle.
Currant Scones with Blackberry Jam Drizzle
Great job Bryanna! Thanks so much for all of your information and your kind words!
I just made these and they are so good! I didn’t have enough vegan butter so I used coconut oil and it turned out great. I also completely forgot about the sugar and I thought it turned out fine without it since the cranberries are already sweet. I used 1 C Almond Flour and 1 C GF All-Purpose flour from Trader Joes, I also had no Xantham gum. Even with all of these modifications, I am in love and they are so good! I cooked it as a whole and then cut the triangles out like a pizza.
Hi Ashley. They are best if eaten within 4 days and they will freeze for up to 6 months.
Hey there! Wodndering how long these keep for?
Hi Bridgett, I’m sure the recipe is correct as I took it right out of the cookbook at the review. I don’t remember them giving me trouble but I’m sure it wouldn’t hurt to add a little more coconut milk. Not too much though. Also, I do remember that they don’t rise much as scones are denser but you can see that there is some rising from the photo.
I just made these and the taste is wonderful, but they are dry and slightly crumbly. The mix was slightly dry as well, which was why i thought they may have come out that way. Would it be ok to add a little bit more coconut milk until the blend comes together? Also, about how tall should these be once baked and out of the oven? I am trying to see if they are rising ok, since I didn’t see much of a rise during the baking process. Thank you so much for posting this recipe =)
Fantastic Calleigh! They are super good 🙂
Than you Bintu! Love cranberries 🙂
My heart jumped when I read it’s gluten-free.. yay!! Can’t wait to try this one, thanks for the recipe.
Oh yum! These look crumbly and delicious, just as a scone should be! <3
What a scrumptious looking recipe and gluten free too.Love that you have added cranberries as they are so good for you
These scones sound delicious, cranberry and orange is a great combo!
My gluten free loving heart is going crazy right now! They look delicious!
I don’t think you can switch out this recipe straight across with another flour. Some of the gluten-free flours act differently with liquids. Sorry I can not help you better. 🙁
These look delicious! I don’t need them to be gluten-free so can I just use regular all purpose flour? Or pastry flour instead? Also, can I omit the xantham gum? I have no idea where to find that!
Thanks!
Oh, boy Tina. I don’t remember them being overly sticky. When this happens it is fine to work in a little more flour a bit at a time until it is workable. You try not to overwork the flour but still get more four in there. I think the problem might have been the maple syrup because it is liquid verses the sugar which is not. Even though you reduce the liquid, which is a good idea, it still would have made the mixture different. Baking is so precise. Thanks for your feedback. 🙂
I’m so excited for Cara’s cookbook. My copy hasn’t arrived yet, but I’m making some of the recipes while I wait. I made these scones and while they tasted fine and had a great texture, when I got to the step about forming a ball, it was really hard to work with the dough. I ended up getting globs of it and placing it on the baking sheet. It worked fine, but was the dough super sticky for you too? I did make some substitutions: tapioca starch instead of potato starch and maple syrup (minus 1/4 cup liquid) instead of sugar. Needless to say, it turned out wonderful and I would make them again for tea parties or other get togethers.
The texture of these looks perfect – I can’t believe they’re gluten free!
These scones look fantastic! Oh, if only gluten free were calorie free…I’d eat them all. *Sigh*…
My son is gluten-free. That looks and sounds so yummy!
You are very welcome Cara. It is a wonderful book full of delicious recipes.
Ahhhh, thanks Stephanie!
Ha! Thanks Toni and I ran out of them too. You are very welcome.
These look fantastic! What a perfect way to start the day.
Ginny do you deliver? I’d love these for breakfast right now! What a delicious recipe. Thank you for introducing us to the cookbook.
Scones are a weakness. I made scones yesterday and ate 3 in one sitting. I would eat all of these!
Girl, these are beautiful. Everything you make tempts me 😉
Oh these do look scrumptious. Yumm-ee. BTW if you’re looking for superfine gluten free flours I bought my last batch from Vitacost http://www.vitacost.com/productResults.aspx?NttSR=1&ss=1&x=-793&y=-34&ntk=products&Ntt=authentic%20foods
I’d love a cup of tea and 2 of these please.
Ginny, these scones look gorgeous! I love cranberry/orange flavor combo!
This sounds like a great cookbook – especially if it contains the recipe for these amazing looking scones!
These scones look fabulous! So dense and moist! I’ll have to give them a try! And I definitely need to pick up Cara’s book!
I live for scones! These look especially delicious!
Thank you Ginny for such a beautiful review! I cannot tell you how much I appreciate it…xo!
Thank you so much Brenda! 🙂
Yes and thanks Claire!
wish i had one for breakfast
These scones look delicious Ginny!
Oh my GLUTEN FREE!! Gorgeous.