Cranberry Orange Scones are the perfect treat. They have a delicious gluten free mix. Citrus, cranberry and a sweet glaze will make you want to serve these over and over. A classic combination!
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.
Here are a few recipe titles from Cara's cookbook and you should check out her blog, Fork and Beans, for even more fabulous recipes.
- 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
🥘 Ingredients
Cara’s all-purpose blend
- Brown Rice Flour
- Xanthan gum
- Baking powder - is a leavening agent.
- Salt - is the perfect understated seasoning.
- Granulated sugar - is a delicious sweetener.
Wet
- Dairy-free butter - adds needed liquid and a buttery taste.
- Coconut milk
- Orange zest
- Dried cranberries
For 'egg wash'
- Water
- Cornstarch
For sugar glaze
- Organic powdered sugar
- Orange juice - or apple juice - adds necessary liquid along with a fruity undertone.
- 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 mixture 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 cranberry orange 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 brushing 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.
By the way, these also freeze beautifully and will keep in the freezer for 3 months.
📖 Scone recipe varieties
- I also have some lovely scones on the blog too. They aren't gluten-free but they are super delicious.
- There are actually six of them, that's how much I love scones. I need to put them in their own category.
- Here are just a few for you to check out.
- Chipotle Scones can be served with a lunch or dinner and are perfect alongside soups, chilis, and beans.
- Another wonderful breakfast scone recipe is this Currant (raisins) Scones with Blackberry Drizzle.
- Brown Bread Irish Scones can also be served with any meal throughout the day. They are just the tiniest bit sweet.
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If you take a photo of your delicious cranberry orange scones recipe I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
📋 Recipe
Cranberry Orange Scones
Ingredients
Cara’s All-Purpose Blend
- 2 cups Brown Rice Flour
- ¾ teaspoon xanthan gum
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ 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 brushing 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
Printed with permission from Decadent Gluten-free Baking by Cara Reed. Page Street Publishing (August 5, 2014).
Disclaimer: I was given this book to review, but all of the thoughts and opinions expressed are completely my own.
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Ginny McMeans
Hi Ashley. They are best if eaten within 4 days and they will freeze for up to 6 months.
Bryanna R Rainwater
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.
Ginny McMeans
Great job Bryanna! Thanks so much for all of your information and your kind words!