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Gluten-Free Cranberry Orange Scones

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 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 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.

 

Gluten-Free Cranberry Orange Scones are the perfect treat.
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 –

Cranberry Orange Scones are the perfect treat.

This post contains affiliate links. Read my disclosure policy here.

 

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Gluten-Free Cranberry Orange Scones
5 from 2 votes
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Gluten-Free Cranberry Orange Scones

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

Course Breakfast
Recipe Type Scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Scones
Calories 386 kcal
Author Ginny McMeans

Ingredients

Cara’s All-Purpose Blend

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

  1. Preheat oven to 425°F/220°C.
  2. Whisk the flour, xanthan, baking powder, salt and sugar together.
  3. With a pastry blender, add the butter into the flour mix until crumbly.
  4. Stir in milk. Before you completely combine the dough together, add the zest and cranberries.
  5. Mix until flour is completely combined.
  6. Gently pat dough into a circle (approximately 8–inch/20-cm diameter).
  7. 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.
  8. Coat a thin layer of the “egg” wash by whisking the water and cornstarch together, and then gliding onto the dough with a brush.

  9. Bake 15 to 20 minutes or until light brown.

  10. Allow cooling on a baking rack for 10 minutes.

  11. Coat the tops of the scones with the sugar glaze.

To make the Glaze

  1. Combine all ingredients to make a paste thick enough to stir but not too runny.
Nutrition Facts
Gluten-Free Cranberry Orange Scones
Amount Per Serving (1 Scone)
Calories 386 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Sodium 319mg 13%
Potassium 362mg 10%
Total Carbohydrates 88g 29%
Dietary Fiber 3g 12%
Sugars 41g
Protein 3g 6%
Vitamin C 3.1%
Calcium 9.4%
Iron 7.3%
* 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.

Gluten-Free Cranberry Orange Scones Caras cookbook

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

Currant Scones with Blackberry Jam Drizzle is an easy breakfast that you and your family deserves. A really nice treat for brunches too.

 

 

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.
Gluten-Free Cranberry Orange Scones are the perfect treat. Citrus, cranberry & a sweet glaze will make you want to serve these over and over

Reader Interactions

Comments

  1. 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.

  2. 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 =)

  11. 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. 🙁

  12. 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!

  13. 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. 🙂

  14. 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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