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Cranberry Orange Scones

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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!

One triangle Cranberry orange scone on a white plate with glaze and cranberries scattered.

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.

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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!

Three fourths of the complete and cut breakfast treat round on a round cooling rack as an overhead photo..

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.

A hand holding one scone close to the lends so you can see the orange zest and texture closely.

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
A wide photo showing the scones round on a cooling rack and orange slices in the rear.

🥘 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’

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.
Two clear bowls showing the first precess photos with dry and liquid ingredients.
  • Stir in milk. Before you completely combine the dough together, add the zest and cranberries.
  • Mix until flour is completely combined.
Two clear bowls showing the second process photos cranberries and orange zest added and then 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.
Final process photos with the first showing how to cut a scones round before baking and then the baked and cut scones on a cooling rack.
  • 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.

Tilted forward angle with one scone in front with the rest of the scones behind with an orange slice and cranberries scattered around.

📖 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.

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

Three fourths of the complete and cut scones round on a round cooling rack as an angled view.

📋 Recipe

One triangle Cranberry orange scone on a white plate with glaze and cranberries scattered.
Print
5 from 3 votes

Cranberry Orange Scones

Cranberry Orange Scones have citrus and cranberry flavors and a sweet glaze.
Course Breakfast
Cuisine Scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Scones
Calories 386kcal
Author Ginny McMeans

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 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

Nutrition Facts
Cranberry Orange Scones
Amount Per Serving (1 Scone)
Calories 386 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Sodium 319mg13%
Potassium 362mg10%
Carbohydrates 88g29%
Fiber 3g12%
Sugar 41g46%
Protein 3g6%
Vitamin C 2.6mg3%
Calcium 94mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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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  • Three iced scones on a white plate with a stack behind and all are on a wooden table.
  • Overhead view looking down at three iced scone triangles on a white plate.
  • Three Cranberry Orange scones stacked on top of each other on a small white plate.

Reader Interactions

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  2. 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.

  5. Ginny McMeans

    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.

  6. Bridgett

    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 =)

  14. Ginny McMeans

    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. 🙁

  15. Laura

    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!

  16. Ginny McMeans

    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. 🙂

  17. Tina

    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.

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