Gluten Free Cranberry-Orange Scones
The following post is from National Foundation for Celiac Awareness (NFCA) volunteer Annette Marie of Best Life Gluten-Free.
I had no desserts or snacks on hand today, and for me, that’s a horrible situation! I have a tremendous sweet tooth. So…out came the measuring spoons, cups, and other essentials.
There are certain flavors that go so well together…and these two are a perfect example: Cranberry and Orange.
I had a Cranberry-Orange Scone that was commercially made, gluten-free of course, and loved those tastes together. So, rather than spend $5.00 on one (“gulp!”), I decided to experiment on a recipe at home. And you know what? It didn’t involve that much work or even that much time.
So, if you have the desire, and a little bit of time, try my scone recipe. And I’ll bet you can even change up the flavors once you’ve made this recipe and come up with something special that you’ll like just as much as I love these.
Gluten-Free Cranberry Orange Scones
- 2 cups All Purpose Gluten-Free Flour Blend (such as Arrowhead Mill), plus additional for dusting your board or surface.
- 1 tsp. xanthan gum (Omit if already added to flour blend)
- 1 stick cold sweet butter (8 Tbsp.) cut into small pieces. Keep cold until ready to begin adding.
- 1/3 cup granulated sugar
- ¼ tsp. salt
- 1 Tbsp. baking powder
- ¼ tsp. baking soda
- ½ cup milk
- ¼ cup heavy cream (If you like, use ¾ cup Half &Half instead of milk & cream)
- 1 egg1 tsp. gluten-free pure vanilla extract
- 1 tsp. orange juice- from a fresh orange
- 1 Tbsp. orange zest – from same orange of course.
- 1/3 cup cranberries – dried
- Small amount Demerara sugar for sprinkling on top.
- Preheat oven to 400 degrees. Line your baking or cookie sheet with parchment paper. No need to grease or spray.
- In large bowl, place all dry ingredients. Mix by hand just to make sure they are all incorporated together. Add the zest and combine.
- Take out the cold butter and “cut in” to the dry ingredients with pastry cutter tool or forks. Don’t use mixer here.
- In another smaller bowl, hand blend the wet ingredients including the egg and orange juice.
- Add the wet to the bowl with the dry. If you use a hand mixer, don’t beat too much. Once it gets a little stiff, stop and use clean hands. Form 2 balls. It should be easy to do this, since the batter will stick. If you feel it’s really too dry and doesn’t “stick together,” add a drop or two more milk. But not a lot of additional milk.
- On the dusted surface, place the two balls and flatten into 2 discs. They should be about 7-8 inches wide.
- Brush top with a little bit of milk and sprinkle with Demerara sugar.
- Cut with a sharp knife into triangles and using a flat spatula, gently lift off board and place on the parchment paper on your baking sheet.
- Bake for about 10 to 12 minutes, or until light golden in color.
- Cool on the paper, and store in air-tight container when cooled. (Don’t cover while warm or moisture beads will form inside.)
This is really easy to do, and makes a great breakfast treat on a weekend morning! Actually, it’s a nice treat at any time of day!
Annette Marie of Best Life Gluten-Free
Annette is a native New Yorker, now living in New Jersey. Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did. Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix. Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free. For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.
Entry filed under: Guest. Tags: Annette Marie, baking, Best Life Gluten-Free, celiac disease, cooking, gluten intolerance, gluten sensitivity, gluten-free, gluten-free baking, gluten-free diet, gluten-free scones, guest post, non-celiac gluten sensitivity, recipe.