Gluten-Free Cranberry Orange Scones

 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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5 from 2 votes

Gluten-Free Cranberry Orange Scones

Gluten-Free 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 386

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 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

Nutrition Facts

Gluten-Free 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.

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

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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.