Cranberry Orange Scones

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.

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

Ginny McMeans

Cranberry Orange Scones have citrus and cranberry flavors and a sweet glaze.

5 from 3 votes

Print Save Saved

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Breakfast

Cuisine Scones

Servings 6 Scones

Calories 386 kcal

Ingredients

  

1x2x3x

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

Serving: 1SconeCalories: 386kcalCarbohydrates: 88gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 319mgPotassium: 362mgFiber: 3gSugar: 41gVitamin C: 2.6mgCalcium: 94mgIron: 1.3mg

Tried this recipe?Let us know how it was!

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.