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.
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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.
📋 Recipe
Cranberry Orange Scones
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
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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Angela {Mind Over Batter}
These scones look fantastic! Oh, if only gluten free were calorie free...I'd eat them all. *Sigh*...
Lauren @ Healthy Delicious
The texture of these looks perfect - I can't believe they're gluten free!
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.
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. 🙂
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!
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. 🙁
Meg @ The Housewife in Training Files
My gluten free loving heart is going crazy right now! They look delicious!
Emily
These scones sound delicious, cranberry and orange is a great combo!
Bintu - Recipes From A Pantry
What a scrumptious looking recipe and gluten free too.Love that you have added cranberries as they are so good for you
Alyssa
Oh yum! These look crumbly and delicious, just as a scone should be! <3
Calleigh - TheForkBite
My heart jumped when I read it's gluten-free.. yay!! Can't wait to try this one, thanks for the recipe.
Ginny McMeans
Than you Bintu! Love cranberries 🙂
Ginny McMeans
Fantastic Calleigh! They are super good 🙂
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 =)
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.
Ashley Morgan
Hey there! Wodndering how long these keep for?
Ginny McMeans
Hi Ashley. They are best if eaten within 4 days and they will freeze for up to 6 months.
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.
Ginny McMeans
Great job Bryanna! Thanks so much for all of your information and your kind words!