Name: Cranberry Orange Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups Brown Rice Flour; 3/4 teaspoon xanthan gum; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup granulated sugar; 5 tablespoons dairy-free butter (- cold and cubed); 1 cup light coconut milk (- canned); 2 teaspoon orange zest; 1 cup dried cranberries; 1 tablespoon water; 2 teaspoon cornstarch; 1 cup powdered sugar ( - organic); 2 teaspoons orange juice; 1 teaspoon orange zest

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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.

Jump to:

🥘 Ingredients
🔪 Instructions
📖 Scone recipe varieties
📋 Recipe

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'

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.

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

Cranberry Orange Scones

Ginny McMeans

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

5 from 3 votes

Print Save

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Breakfast

Cuisine Scones

Servings Scones

Calories 386 kcal

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

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.

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Cranberry Orange Scones